Seared Sea Scallops with Chardonnay Creamed Corn

Name: Seared Sea Scallops with Chardonnay Creamed Corn
Yield: serves 4
Ingredients: 4 ears fresh corn, shucked; 1 jalapeño chile; 2 tablespoons unsalted butter; 2 large shallots, minced; 1/2 cup Cakebread Cellars Chardonnay; 1/2 cup heavy cream; Kosher salt; Freshly squeezed lime juice; 1 pound sea scallops; Freshly ground white pepper; 1 tablespoon vegetable oil

December 22, 2011

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 corn’s natural starch, released when the kernels are grated. The chef’s idea of adding Chardonnay is a good one, as it helps to balance the corn’s sweetness.

Recipe notes

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