Scallops and Corn

1-2 fresh ears of corn, cooked
4-6 large sea scallops
olive oil
seasoning salt, as desired
white wine, as desired

Peel husks back from each ear of corn, removing silk. Wash. Pull husks back over the corn. Microwave on high, using 2-3 minutes per ear of corn as a guide. Cool slightly and using a sharp knife, remove kernels. Brush scallops with olive oil and sprinkle with seasonings. In fry pan, heat a tad bit of oil, cook scallops gently about 2-3 minutes, sprinkling with a little white wine towards the end of the cooking time, if using. To serve, place scallops on small plate and artfully cover with cooked corn. Garnish and serve.


Side Dishes Vegetable Dishes