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1
With a large knife, slice the kernels from two of the corn cobs.
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2
In a separate bowl, using the coarse holes of a box grater, grate the kernels from the remaining two cobs.
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3
Char the jalapeno over a gas flame or under a broiler until it is blackened all over.
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4
Let cool, then peel, seed, and mince.
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5
Melt the butter in a medium saucepan over medium heat.
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6
Add the shallots and sliced corn kernels and saute until the corn is tender, about 8 minutes.
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7
Add the wine and simmer until it has almost completely evaporated, 3 to 4 minutes.
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8
Add the cream, grated corn, minced jalapeno, and a pinch of salt.
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9
Simmer until the mixture thickens, about 3 minutes.
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10
Add lime juice to taste and keep warm over low heat.
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11
Pull off the muscle on the side of each scallop.
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12
Season the scallops with salt and white pepper.
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13
Heat a large nonstick skillet over high heat.
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14
Add the vegetable oil.
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15
When the oil is almost smoking, add the scallops and sear until browned on the bottom, about 1 1/2 minutes.
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16
Turn and sear on the second side, about 1 1/2 minutes more.
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17
Divide the creamed corn among 4 plates.
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18
Arrange the scallops on top of the creamed corn, dividing them evenly.
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19
Serve immediately.
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20
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied white wine.
