Seared Sea Scallops with Corn Macquechoux

For the round richness provided by the chardonnay and viognier in this blend, my mind ran immediately to sea scallops.  Its hard to get good ones, and they are kind of pricey, but they are do good and easy to cook its worth it.

Wine Pairing: Cucao Chardonnay 2012


  • 12 large sea scallops, the best you can find

  • 4 ears of corn, kernels cut off

  • 2 ears of corn, scraped on a cheese grater to make a pulp

  • 4 thick strips of bacon, diced

  • 8 green onions, sliced

  • 4 piquillo peppers (or Italian canned roasted red peppers), sliced

  • ½ cup heavy cream (or half and half)

  • Salt to taste

  • Vegetable oil as needed for searing


  1. Cook the bacon in a pan till it is brown and crispy.  Remove the bacon but leave the grease in the pan.

  2. saute corn kernels in the grease till they are cooked.  This will take less than a minute.

  3. Add the corn pulp and the cream.  Stir  until it begins to boil.

  4. Add green onions, peppers, and reserved bacon to pan.  Season this with salt.

  5. Season scallops with salt and sear them in a hot, hot pan, until caramelized and cooked to your liking.

  6. Serve them on mounds of the corn macquechoux


Recipe provided by Chef Jesse Sutton of Social Wine Bar

Leave a Reply