Seared Sea Scallops With Smoked Tomato-Grilled Corn Butter

In a smoker or on your charcoal grill, place wood chips that have soaked in water on heated charcoal to start to smoke. Place sliced tomatoes on grate and smoke for 45 minutes. Take off and set aside.

Take corn and pull back corn skin and take out all hair, place skin back over and soak in water for an hour.

Place on grill and cook for about 30 minutes. Take off grill, peel skin back and cut corn kernels off. Set aside.

Salt and pepper sea scallops. In two saute pans, drizzle 1 Tb. olive oil and heat on high. Let your pan start to smoke a little, place sea scallops in pan and cook for two minutes on each side to achieve a nice medium rare.

In a mixer, place soft butter in and use a paddle attachment to mix chopped, smoked tomatoes, corn, salt and pepper. Mix well.

In a saucepan, bring heavy whipping cream to a boil. Slowly add butter mixture in increments and whisk well. Check for seasoning. Serve over sea scallops.

Recipe Source: Brandt Evans, Executive Chef/Owner of Blue Canyon Kitchen and Tavern, Kalispell, MT