Luscious pan-seared scallops, served over an easy baby turnip puree, with fresh oven-roasted corn, and garnished with watercress and chives. 

For the turnip puree
1 tablespoon of olive oil
1 shallot, minced
¼ cup of white wine
2 cups baby turnips, quartered
Kosher salt
Freshly ground white pepper

For the lemon cream sauce
¼  cup white wine
½  shallot minced
½ cup butter, cut into pieces
1 tablespoon lemon zest
1 tablespoon lemon juice
¼ cup whipping cream

For the scallops:
2 tablespoons olive oil
12 large sea scallops
Kosher salt
Freshly ground white pepper

Roasted corn planks:
2 ears of corm
olive oil 

For garnish:
1 tablespoon of thinly sliced chives
Watercress leaves
Roasted Corn planks


To prepare the puree:
Heat a saucepan over medium heat, add the shallot, and sauté until it begins to just start to brown. Add the wine and simmer until the liquid is almost completely reduced. Add the turnips and simmer until the turnips are tender but not falling apart, and a knife inserts easily into a turnip. Transfer to a blender and puree until smooth. Season to taste with salt and pepper.

To prepare the corn:
Preheat the oven to 350˚F. Remove the husks, drizzle with the olive oil and place on a cookie sheet. Place in the oven and bake for 20 minutes. Remove and cool. Slice off the cob and set aside.

To prepare the lemon sauce:
In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 1 tablespoons of liquid remain. Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated. Whisk in cream, zest and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.

To prepare the scallops:
In a large sauté pan, heat the olive oil until smoking. Season the scallops with salt and white pepper and place in the fat. When the scallops are golden brown and release easily from the pan, two to three minutes, flip them over and cook one more minute and remove the pan from the heat. Let the scallops sit in the pan off the heat for one minute.

Spoon 1⁄4 cup of the turnip puree on each of four individual plates. Top with the scallops and drizzle with the lemon cream sauce. Garnish with corn, chives and the bacon, and fresh watercress.