For the scallops:
16-20 U10 sea scallops
small bunch fresh thyme, finely chopped
salt and pepper to taste
vegetable oil for searing
1 Tbsp unsalted butter
For the clam and bacon vinaigrette:
16-20 littleneck clams
1/2 lb applewood-smoked bacon, cut into small cubes and rendered
3 Tbsp Sherry vinegar
1 Tbsp extra virgin olive oil
small bunch parsley, finely chopped
creamed corn and potatoes gaufrettes, for serving
For the scallops: Pat the scallops dry. Zest the lemon over one side of the scallops and sprinkle with chopped fresh thyme. Season to taste with salt and pepper. Heat the vegetable oil over medium-high heat and add butter. Place the scallops in the pan, seasoned side down, and cook until medium-rare (about 2 minutes per side).
For the vinaigrette: Preheat oven to 400 degrees. Roast the clams in an oven-safe pan until they pop open. Remove from oven and add the bacon (as well as the fat preserved from frying), then deglaze the hot pan with the Sherry vinegar. Swirl in the olive oil as you move the pan in a circular motion to incorporate all ingredients. Sprinkle with fresh parsley and set aside.
To assemble: Place the creamed corn at the bottom of a large bowl, then add the scallops and the clams in their shells. Finish by drizzling the vinaigrette over the contents in the bowl and garnish with 2 or 3 potato gaufrettes.