Pan Seared Scallops with Cool Cucumber Sauce

Pan Seared Scallops with Cool Cucumber Sauce served with Creamed Corn and Stewed Balsamic Tomatoes

Purchase 4-8 large bay scallops (depending on the servings)

One cucumber

1/4 cup of sour cream

Italian flat leaf parsley

one lemon

Salt and pepper

Season scallops with salt and pepper

Heat a sautee pan with 1tbsp evoo and 1 tbsp of butter

Sear scallops on each side for 2 minutes

In the food processor add half of diced and skinned cucmber

1/4 cup of sour cream

tbsp of parsley

juice of half a lemon

salt and pepper to taste

puree until smooth

Yellow corn on the cob (one per person)

2 tbsp of butter

1/4 cup of heavy cream

Nutmeg

Salt and pepper

Cook corn through (steam or boil)

Cut the corn off the cob

Heat 1/4 cup of heavy cream in a sauce pan with salt pepper and nutmeg

Add the corn and cook until thickened and reduced

Fresh locally grown or organic tomatoes

Balsamic vinegar

1/4 tsp of sugar

Salt and pepper

Slice tomatoes

Drizzle with evoo and balsamic vinegar

Season with salt pepper and sugar

Bake in the oven on 450 for 20-25 minutes until cooked through

Plate and serve!