Seared Scallops And Corn Cakes With Bacon Vinaigrette

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1/4 pound thickly sliced bacon, diced

7 tablespoons extra-virgin olive oil

1 small shallot, minced

2 tablespoons sherry vinegar

1/4 cup chicken stock

1 tablespoon Dijon mustard

1 tablespoon whole-grain mustard

Salt and freshly ground pepper

3/4 cup all-purpose flour

3/4 teaspoon baking powder

Pinch of cayenne pepper

3/4 cup milk

2 eggs, separated

1 tablespoon unsalted butter, melted, plus 1 teaspoon unsalted butter

3/4 cup fresh corn kernels

12 jumbo sea scallops (about 1 1/2 pounds)

1 head of frisée, leaves torn

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