Scallops with Caribbean Flare

Combine dry ingredients (brown sugar, cinnamon, dry mustard, onion powder, garlic powder, cayenne, and flour) in a bowl. Rinse the scallops and pat dry. Coat each side of the scallops in the spicy mixture. Set aside.

Prepare the corn medley. In a pan, cook diced bacon. When browned, remove bacon bits from pan and place on paper towel to drain. Pour half of rendered bacon drippings into a hot sauté pan and add the onion, celery and corn.

While the corn medley cooks for a few minutes, begin to sear the scallops in the same pan the bacon was cooked in. (Tip: In order to sear, the pan must be hot. Searing keeps flavor and juices within the meat). Sear 3-4 minutes on each side of scallop.

Return to the corn medley and add the peas, jalapeño and garlic. Cook for 1 more minute then add the chicken stock and cook for another minute. Remove from heat and add the chives, cilantro and butter. Salt and pepper to taste.

Return to the scallops and turn them over to sear the other side. When scallops are done, remove from pan to a plate. Pick up pan from the stove and slowly pour wine into the pan. (Tip: by removing pan from heating element when pouring alcohol, you eliminate the possibility of fire which only experienced chefs should work with.)

Now place back on the stove and scrape all the good junk off the bottom of the pan and allow liquid to reduce. This is called de-glazing. At this point you could add just a slice of butter to help congeal.

To serve, spoon the liquid wine mixture onto a plate. Place a spoonful of corn medley over this and top with a scallop or two.