+ 12 sea scallops
+ 1 cup fresh corn, cut from the cob
+ 2 tablespoons shallots, diced fine
+ 1 cup fresh green beans, cut into 1½-inch sections
+ 1 cup fresh cherry tomatoes
+ 1 tablespoon sherry vinegar
+ 2 tablespoons fresh basil, julienned
+ ¼ cup chicken stock
+ 2 tablespoons extra virgin olive oil
+ salt and pepper to taste
+ grapeseed oil

1) Corn relish: Heat 1 tablespoon of grapeseed oil in a medium pan over medium heat. When oil is hot but not smoking, add the corn and cook for 2 to 3 minutes constantly stirring. Add shallots and cook until translucent, about 2 more minutes. Then add beans and tomatoes and cook an additional 5 minutes. Add sherry vinegar, taste and reseason. Reserve relish and keep warm.

2) Scallops: Heat 2 tablespoons of grapeseed oil in a medium skillet over high heat. When oil is hot but not smoking add scallops to the pan. Cook scallops for 2 minutes taking care not to shake or move them. Turn scallops after 2 minutes and continue cooking for an additional 2 minutes. When scallops are cooked, re-season and prepare to plate.

3) Basil Broth: Heat chicken stock in a small sauce pan. When stock comes to a boil, add basil and olive oil. Cook 15 seconds and remove from heat. Blend all the contents in a blender or with a stick blender. Taste, re-season and keep warm.

4) Plating: Place corn relish in center of four pasta bowls. Top relish with three scallops per portion. Pour basil broth around scallops and relish.