Preheat medium skillet to med/high heat. Cook bacon until brown and crispy. Set aside on paper towels to drain. Once cooled, crumble into pieces. Spoon out most of the bacon fat except for a tablespoon or so and reserve for another use if desired. Add onion and garlic and sauté for 3-4 minutes. Season to taste with salt and pepper. Add corn and sauté for another 4-5 minutes until caramelized and golden. Cool for a few minutes.

While corn is cooling, make the salsa. Combine grape tomatoes, chives, and 1/4 tsp. each salt and pepper in a small bowl and stir. Set aside. 

Add corn mixture to food processor and pulse until finely chopped. Add Greek yogurt and purée until smooth and creamy. Season to taste with salt and pepper.

Season the scallops with a few cranks of black pepper. Add a little of the bacon fat (1-2 tsp.) to a medium nonstick skillet, or you can use olive oil, and heat over medium/high heat. Once pan is hot, add the scallops and sear for a 2-3 minutes per side, until golden. The timing will depend on the size of your scallops. Once cooked, season the scallops with a pinch of sea salt. To serve, spoon the purée onto plates or wide rimmed bowls, top with scallops, the tomato salsa, and a handful of crumbled bacon.