- 1 cup white wine (something you’re drinking with dinner, see note)
- 2 cups heavy cream
- 4 tablespoons oil, divided
- 1 red onion, finely chopped
- 1 fresh jalapeno, seeds and ribs removed and minced
- 3 ears corn, grilled and removed from cob
- ½ cup finely grated Parmesan cheese
- 12 (U/10) scallops, cleaned and dried thoroughly
- 6 tablespoons unsalted butter
- Salt and pepper, to taste
Place white wine in a small saucepan over medium-high heat and simmer until reduced by half. Add heavy cream and reduce by half again; set aside.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion, jalapeno, and season with salt and pepper. Add grilled corn and toss together. Add ¾ cup of the winecream mixture. Bring to a simmer and reduce to the consistency of a soupy cream corn. Add cheese and taste for seasoning. Keep warm while preparing scallops.
Season both sides of cleaned and dried scallops with salt and pepper. Heat remaining 2 tablespoons oil in a large skillet (preferably cast iron) over high heat. Add each scallop to skillet and hold down for a few seconds to get a nice sear on them. Carefully flip scallops to the other side and repeat. Add butter and kill the heat.
To serve, evenly distribute the creamed corn between large bowls and top with scallops. Garnish with a touch more Parmesan cheese and microgreens, if desired.
NOTE: The chef recommends pairing this with a Sauvignon Blanc, such as Murphy-Goode, or a sweeter Chardonnay, such as Sonoma-Cutrer.