Preheat grill on medium high heat.
In a skillet char jalapenos over medium high heat until skin is blistered and jalapenos are softened. Add garlic and cook for another 4 minutes until golden brown.
Place in a re-sealable zipper storage bag for 5 minutes to cool and continue cooking, remove skin from jalapenos with paper towel and place in a blender with garlic cloves, lime juice and olive oil, blend until smooth.
Stir mixture into mayonnaise.
In a medium saucepan cook corn in boiling water until tender, about 4 minutes. Strain and let cool. Cut kernels off into bowl.
In a food processor blend half of your corn into a paste.
Add ½ of your scallops and process into a paste.
Add remaining scallops, and process until small lumps of scallops are left throughout
Transfer to a bowl and mix in the rest of the corn.
With oiled hands pat scallop mixture into 4 equal burgers. Place on parchment lined baking sheet and cover in fridge until ready to grill.
Cook scallop burger over medium high heat. Tip: Use a non-stick BBQ grilling mat to prevent the burger from sticking or breaking.
Grill until nicely charred and the center is just cooked through, about 4 minutes a side.
Cook bacon slices on the BBQ grilling mat or in a large skillet over medium heat until brown and crispy.
To assemble place aioli on top and bottom bun place lettuce on bottom bun and top with scallop burger. Then top with tomato and bacon and top bun.
Serve with a side of Cal & Gary’s Cobb Salad to compliment your corn and scallop burger.