In a saucepan, combine sweet corn, heavy cream, and butter. Cook over medium heat until the corn is tender. Blend until smooth and season with salt. Set aside.

Prepare Charred Shishito Emulsion

Char shishito peppers over an open flame or in a hot skillet until blistered. Transfer to a blender with egg yolk, lemon juice, olive oil, and salt. Blend until smooth and emulsified.

Caramelize Baby Corn

In a skillet, melt butter and add baby corn. Sprinkle with brown sugar and salt. Sauté until caramelized and golden.

Make Bacon Pangritata

Cook bacon in a skillet until crispy. Remove and crumble. In the same skillet, add breadcrumbs and sauté until golden. Stir in crumbled bacon and parsley.

Prepare Scallion Oil

In a small saucepan, combine chopped scallions and olive oil. Heat gently until scallions are soft. Strain the oil and set aside.

Searing Scallops

Sear the Scallops

Pat scallops dry and season with salt and pepper. Heat olive oil in a skillet over high heat. Sear scallops for about 2-3 minutes on each side until golden brown. Remove from heat.

Plating

Plate the Dish

On a plate, spread a layer of sweet corn purée. Arrange seared scallops on top, drizzle with charred shishito emulsion, and garnish with caramelized baby corn, bacon pangritata, and scallion oil.