6 large ocean scallops
1 ear fresh corn
2 sun-dried tomatoes
1/2 oz crushed/chopped potato chips
1 green onion
2 oz Half & Half
Splash of vermouth, sprig of parsley, spring of cilantro, breeze of bread crumbs, Parmesan cheese.

Put fresh corn, still in the husk, in microwave for 2 minutes. Remove. Set aside.

Assemble chopped tomato, green onion, finely chopped potato chips, vermouth, parsley, cilantro, set aside.

Cut corn kernels off cob, add H&H, put back in microwave for 30 seconds. Remove to holding oven.

In small sauté pan heat 3-4 oz sweet butter to form "brown butter". Add scallops. Sauté 7-8 minutes turning at least once.

Add remaining items from above. Toss, sauté and reduce until thickened, then layer on top of corn chowder. Sprinkle with chopped potato chips, sprinkle with Parmesan and paprika if desired, return to holding oven to serve.

Serve over basmati steamed rice with blanched vegetable side dish.

Submitted by: Richard Pressl