INGREDIENTS
1 large
shallot
1
fresno chile pepper
3 cloves
garlic
2 cups
parsley leaves
1 cup
basil leaves
2
scallions
1 cup
olive oil
1/4 cup
red wine vinegar
1 tsp
kosher salt
6 ozs
bacon
4
ears corn
1 serving
kosher salt
1 serving
freshly cracked pepper
1 1/2 lbs
sea scallops
1 serving
olive oil