(Cook along with Chef David Verzello in our video below)

For the corn puree

Remove corn kernels from the cob with a sharp knife. Put aside 1 cup of the kernels for the
succotash. Place kernels and their cobbs in a large stock pot and cover with water. Simmer
over medium high heat for 15 minutes. Remove and discard the cobbs. Using a ladle, transfer
in batches to a blender and blend until smooth. Over a bowl, stain through a very fine mesh strainer. Set aside until ready to plate. Reheat the puree on a pan just before serving.

For the succotash

In a large skillet or sauté pan cook the bacon until brown. Remove from pan. Add the garlic and
sautee for a minute. Add the corn, sprig leaves of thyme, squash and zucchini to the pan and cook through about 4
minutes over medium high heat. Add the bacon back at this point.

For the basil oil (can be made in advance)

Crush the basil leaves in your hand ( this will help release the flavors) and place in a small pot
and cover with the olive oil. Make sure the basil is submerged. Heat over very low heat for
10 minutes and then let rest. When cooled, place oil and basil into a blender or food processor and puree.

For the scallops

Place the scallops in a small bowl and cover with water and 1 tablespoon of kosher salt. Let the
scallops sit in this brine for 10 minutes. Remove from the brine and pat dry with a paper towel.
Coat a cast iron or other heavy pan with olive oil and place over high heat. Sear the scallops
just one or two minutes per side until a golden brown crust is formed. Flip and repeat for the
other side.

To plate, spoon the corn puree into the center of a plate. Place the scallops in the center of the puree.
Spoon the succotash (and optional edible flowers) around the scallops and then drizzle with the basil oil.