Seared Scallops and Corn Cakes with Bacon Vinaigrette
"Stewart Woodman often serves savory waffles and pancakes with his dinners in place of rice or potatoes. Here, he pairs big, beautifully seared scallops with delectable corn pancakes. "Perhaps the reason is my dyslexia," he jokes. "My wife, Heidi, thinks I see the world backwards?savory as sweet and vice versa."..."
INGREDIENTS
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1/4 pound thickly sliced bacon, diced
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7 tablespoons extra-virgin olive oil
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1 small shallot, minced
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2 tablespoons sherry vinegar
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1/4 cup chicken stock
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1 tablespoon Dijon mustard
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1 tablespoon whole-grain mustard
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Salt and freshly ground pepper
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3/4 cup all-purpose flour
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3/4 teaspoon baking powder
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Pinch of cayenne pepper
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3/4 cup milk
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2 eggs, separated
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1 tablespoon unsalted butter, melted, plus 1 teaspoon unsalted butter
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3/4 cup fresh corn kernels
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12 jumbo sea scallops (about 1 1/2 pounds)
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1 head of frisée, leaves torn
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