Preparation

• In a large nonstick skillet, cook the bacon over medium heat, turning occasionally, until crisp, about 5 minutes. Transfer to a plate lined with paper towels. Reserve the bacon fat, and wipe the skillet clean.
• Return 2 Tbs. of the bacon fat to the skillet, add the butter, and heat over medium heat. Add the scallion whites and shallot, and cook, stirring, for 1-1/2 to 2 minutes. Add the wine, increase the heat to medium high, and cook, scraping the pan to loosen any browned bits, until reduced by about half. Reduce the heat to medium; add the corn and vinegar. Cook, stirring, until the corn is crisp-tender, about 4 minutes. Season to taste with salt and pepper; keep warm over low heat.
• Pat the scallops dry with paper towels. In a large nonstick skillet, heat 2 tsp. oil over medium heat until shimmering. Season the scallops with salt and pepper. Add half of the scallops to the pan. Cook, undisturbed, until nicely browned, 2 to 3 minutes. Flip and continue cooking until just cooked through, about 2 minutes more. Transfer to a plate (tent with foil to keep warm). Repeat with the remaining 2 tsp. oil and scallops.
• Stir the thyme and about 1/4 cup of the scallion greens into the corn, then crumble in the bacon. Season to taste with salt, pepper, and a splash of vinegar if the corn is super sweet. Divide the corn and scallops among plates, and serve.