3 10-12count Scallops per person for a salad or 4-5 for an entrée
Roast corn on grill or in 400 degrees oven for 15 minutes. Cool. Remove husk. Cut from cob. Reserve. Dice bacon. In sauté in pan, add 2 tablespoons olive oil. Heat on medium flame. Add bacon. Cook until crispy, approximately 15 minutes. Stir with wooden spoon to brown evenly and prevent sticking. Drain and reserve fat for dressing.
Rub tomatoes with olive oil and season with salt. Char on grill for 15 minutes, turning to cook evenly. Can also be done over gas burner. In sauce pan add tomatoes, 2 cloves garlic, juice of 2 lemons, ¼ cup wine vinegar and reserved fat from bacon. Puree with immersion blender. Season to taste with salt, pepper and 1 teaspoon fresh thyme.
Pat Scallops dry with paper towel. Season with sea salt. Heat large sauté pan over medium-high heat. Add 2 tablespoons olive oil. Sear 2-3 minutes per side until golden brown.
Assembly on large white plate. Ladle 3 ounces tomato vinaigrette. In bowl, mix 3 cups baby arugula with bacon and corn. Add juice of 1 lemon and 2 teaspoons olive oil. Mix well. Mound salad in middle of plate. Arrange scallops on top of sauce.