Roasted Corn, Bacon and Bay Scallop Soup With Basil Chiffonade

4 ears corn, unhusked, silks removed
3-4 Tbsp. avocado oil, divided
2 slices bacon, diced
1 medium onion, diced
1 medium carrot, diced
1 celery stalk, diced
2 garlic cloves, minced
1 medium red bell pepper, diced
1 quart chicken stock
Salt and pepper to taste
¼ cup olive oil
1 lb. bay scallops
1 cup basil leaves, stemmed and thinly sliced

Heat a grill, and grill the corn for 15-20 minutes, until the corn is tender. Leave to cool slightly, then slice off the kernels.

In a medium saucepan, heat 2 Tbsp. vegetable oil and cook the bacon until crisp and browned. Using a slotted spoon, transfer it to a plate lined with paper towel.

Add the onion, carrot, celery and garlic to the pan. Reduce the heat to medium-low and cook gently until the vegetables soften, about 5-10 minutes. Add the pepper and corn and cook for 10 minutes.

Add the stock and bring to a boil over high heat. Reduce and simmer for 10 minutes. Season with salt and pepper and stir in the bacon.

Heat a medium skillet on high heat. Dry and season the scallops. When hot, add some of the avocado oil and the scallops. Cook for about 30 seconds, then toss and cook until starting to firm up. Add to the soup.

Serve the soup in a tureen sprinkled with the basil. Serves 6-8