2 ears of fresh corn in husk

4 strips bacon, crumbled

1/3 Cup Bacon Drippings

2 Cloves garlic, minced

1 lb of Trisome Sea Scallops

Extra Virgin Olive Oil

Kosher Salt/Table Salt

Ground Pepper

8 oz baby spinach leaves

2 beefsteak tomatoes, cut into wedges

1 avocado, sliced

2 tablespoons sherry wine vinegar

1 shallot, minced

Instructions:

In skillet over medium heat, fry the bacon until fat is rendered. Remove bacon from skillet and set on paper towels to drain. Pour all but 1/3 cut of bacon dripping away. Add garlic and shallots to bacon dripping over medium heat until translucent, about 2-3 minutes. Add sherry and continue cooking over low heat for 3 minutes. Set aside.

Soak corn in cold water for 30 minutes. If necessary use a weight to keep ears submerged. Grill corn over direct medium heat for 20-25 minutes, turning 3-4 times. Remove and allow to cool. When cool enought to handle, pull off husks. Cut corn from cob and set aside.

Wash Trisome Sea Scallops and remove tough side muscle. Place in medium bowl. Coat with olive oil if desired then season with salt and pepper. Grill over direct heat until just opaque in the center, and turn a golden brown on both sides of each scallop.

In a large bowl combine spinach leaves and dressing. Toss to evenly coat. Divide onto plates and add tomato wedges, avocado slices, corn and scallops. Crumble bacon over the top of the salad. Serve warm.Enjoy!