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.

　　

Ingredients

serves 4

　　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

　　

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 jalapeño 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 sauté 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 jalapeño, 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 1 1/2 minutes. Turn and sear on the second side, about 1 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.

　　The Cakebread Cellars American Harvest Cookbook