North Atlantic Sea Scallops with Creamy Corn and Red Pepper Coulis - Wanchese Fish Company

Ingredients

• ¾ cup olive oil (refrigerated)
• Coarse salt
• 12 U-10 Sea Scallops, Dry
• Freshly ground white pepper
• 8 tablespoons (1 stick) unsalted butter
• Lemon wedges
• Micro cilantro or fresh cilantro leaves
• 3 ears corn (or 2 1/2 cups frozen corn, run under hot water to defrost)
• 1 cup heavy cream
• 4 Tablespoons Course Ground Yellow Corn Meal (toasted)
• Coarse salt and freshly ground white pepper
• 2 tablespoons olive oil
• 2 shallots, chopped
• 1 garlic clove, chopped
• 1 Red bell pepper, chopped
• Course salt
• ¼ cup dry white wine
• 2 teaspoons champagne vinegar
• ¼ cup extra virgin olive oil