Chef George Brown created this height-of-summer dish at the 2006 Workshop. He prepared the scallops in our wood-burning oven, but searing them in a hot skillet works as well. The creamed corn is thickened only by the cornās natural starch, released when the kernels are grated. The chefās idea of adding Chardonnay is a good one, as it helps to balance the cornās sweetness.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
With a large knife, slice the kernels from two of the corn cobs. In a separate bowl, using the coarse holes of a box grater, grate the kernels from the remaining two cobs.
Step 2
Char the jalapeƱo over a gas flame or under a broiler until it is blackened all over. Let cool, then peel, seed, and mince.
Step 3
Melt the butter in a medium saucepan over medium heat. Add the shallots and sliced corn kernels and sautƩ until the corn is tender, about 8 minutes. Add the wine and simmer until it has almost completely evaporated, 3 to 4 minutes. Add the cream, grated corn, minced jalapeƱo, and a pinch of salt. Simmer until the mixture thickens, about 3 minutes. Add lime juice to taste and keep warm over low heat.
Step 4
Pull off the muscle on the side of each scallop. Season the scallops with salt and white pepper. Heat a large nonstick skillet over high heat. Add the vegetable oil. When the oil is almost smoking, add the scallops and sear until browned on the bottom, about 1Ā 1/2 minutes. Turn and sear on the second side, about 1Ā 1/2 minutes more.
Step 5
Divide the creamed corn among 4 plates. Arrange the scallops on top of the creamed corn, dividing them evenly. Serve immediately.
Step 6
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied white wine.
