• 2 tbsp. extra virgin olive oil
  • 4 ears fresh corn, shucked
  • ¼ cup yellow onions, sautéed
  • 1 dozen sea scallops, cleaned and dried
  • 1 tbsp olive oil
  • salt and pepper, to taste
  • mache or corn shoots for garnish


  1. Using a knife, remove the corn from the cob.
  2. Add olive oil, onions, and corn to a sauté pan and cook until it becomes tender about 5 minutes. Season with salt and pepper.
  3. Add olive oil to cast iron pan over medium heat. Season scallops with salt and pepper and cook on each side for 2 minutes until golden brown. Remove from heat.

Add a couple of scoops of the sautéed corn to a plate and place the scallops on top. Garnish with mache or corn shoots.