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Scallops with creamed corn and pancetta
The West Australian Picture: Robert Duncan

Serves 5

75g butter

2 tbsp olive oil

2 shallots, peeled, finely diced

2 garlic cloves, crushed

kernels from 2 sweet corn cobs

1/4 cup white wine

salt and pepper

3 slices pancetta, cut into small pieces

15 scallops in the half shell, gently removed from shell

1 tbsp lemon juice

1/2 bunch chives, finely chopped

Heat 50g of the butter and one tablespoon of oil in a large frypan over medium heat. Stir in the shallots and garlic for 5 minutes or until soft. Stir in the corn kernels for 1 minute. Stir in the wine for 2 minutes or until it almost evaporates. Season. Cook covered, stirring occasionally for 5-7 minutes or until corn is tender. Cool for 15 minutes. Puree in a food processor until smooth. Meanwhile, heat the remaining oil in a large non-stick frypan over medium-high heat. Cook the pancetta until crispy and set aside on paper towelling. Heat the remaining butter in the frypan over medium to high heat. Cook the scallops for 1 minute on each side or until golden and almost cooked through. Keep warm. Arrange reserved shells on each plate. Divide the corn mixture among the shells. Top with the scallops. Sprinkle with the pancetta. Drizzle with a little of the remaining lemon juice. Top with chives.