Seared Scallops and Corn Cakes with Bacon Vinaigrette

Name: Seared Scallops and Corn Cakes with Bacon Vinaigrette
Ingredients: 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