Local Corn Soup with Apple & Bacon Remoulade and Smoked Scallop

INGREDIENTS

• 10 ears of corn
• 5 Yukon potatoes, peeled
• 1 piece fennel, sliced
• 1 onion, chopped
• 1.5 quarts corn stock (made from corn cobs, water, veggie scraps and herbs)
• 1.5 quarts heavy cream
• 4 garlic cloves, minced
• Several sprigs fresh thyme
• Salt, to taste
• 2 Granny Smith Apples
• 2 shallots, small dice
• 4 Tablespoons chives, chopped
• 8 pieces bacon, cooked and crumbled
• 2 Tablespoons whole grain mustard
• 1 Tablespoon vinegar (Apple Cider)
• 1 Tablespoon honey
• 4 green onions, sliced
• Olive Oil
• Salt & Pepper
• 2 large scallops per serving (preferably Diver Scallops)
• Microgreens for garnish
• Paprika Oil