• Gather all ingredients before you start the recipe.
  

Bacon, Bread and Vegetables

• Peel onion and chop, core and dice peppers.
  
• Chop cilantro, slice and juice one lime.
• Add 1 tbsp olive oil to a medium skillet over medium heat.
• Slice 3 slices smoked bacon cut into 1/4" slices and add to skillet.
  
• Once the fat has mostly rendered from the bacon, move the bacon to one side of the skillet, cut 6 slices of baguette and add bread to skillet. Quickly turn to brown both sides, reserve the toasts until serving time.
• Add 1 tbsp unsalted butter to the skillet containing the bacon and add 1/2 cup diced red onion, 1/2 cup diced green bell pepper, 1/2 cup diced red bell pepper, 1 tsp Asian chili sauce (hot), 1 cup canned corn and the juice of 1 whole lime. Cook over medium high heat until the onions and peppers begin to soften (but don't over cook as the peppers will lose their color).
  
• If not serving immediately, remove skillet from heat and keep at room temperature.

Scallops

• Return skillet with peppers to medium heat while preparing scallops.
• Spray separate large skillet with vegetable spray and heat on high heat.
• Season 6 large 'dry' scallops with kosher salt and freshly ground black pepper and place in the pre heated skillet in single layer. Sear each side until scallops turn golden brown, about 2 minutes per side. Remove scallops and keep warm.
• Reheat baguette slices in the skillet used for the scallops for 1 to 2 minutes.
• Serve with corn pepper mixture topped with 3 seared scallops and garnished with chopped cilantro and lime wedges. Serve croutons on the side.