Organic Seared Scallops with Purslane and Succotash

Ingredients

• 3 ears organic corn
• 1/2 basket organic cherry tomatoes
• 3 organic gypsy peppers, seeded
• 1 medium organic zucchini
• 15 pearl organic onions
• 5 leaves organic basil, chiffonade
• 1 Tablespoon olive oil
• Salt and pepper
• 1 small shallot, minced
• 1/4 Pound unsalted butter, at room temperature
• Salt, to taste
• 12 large dry scallops
• 1 small bunch purslane
• 1/4 Pound pepper-bacon from slab, cut into 1/2-inch cubes
• 2 Tablespoons grapeseed oil

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