• 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 the skillet, cut 6 slices of baguette and add bread to skillet.
  
• Quickly turn to brown on both sides, reserve the croutons until serving time.
  
• Add 1 tbsp unsalted butter to the skillet 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, the reserved bacon and the juice of 1 whole lime. Cook over medium high heat until the onions and peppers begin to soften (but don't overcook as the peppers will lose their color).
  
• If not serving immediately, remove the skillet from heat and keep the corn mixture at room temperature. Reheast gently before serving.

Scallops

• Season 6 large 'dry' scallops with kosher salt and freshly ground black pepper and toss in 1 tbsp vegetable oil coating each scallop.
  
• Heat a medium sized skillet over high heat for 1-2 minutes, then add scallops and sear each side for 2 minutes.
  
• Place one seared scallop on top of a toasted crouton tand surround with the corn pepper mixture. Garnish with chopped cilantro and lime wedges.