Corn Custard with Scallops

Serves 4

1/4 cup cooked sweet corn kernels
1/4 cup butter, unsalted and melted
1 clove garlic, minced
1/4 cup oyster mushrooms, chopped
1 tsp. fresh parsley, minced
1 egg white, whipped
2 threads saffron
Salt to taste
Pan-seared scallops

Preheat oven to 350 degrees.

Lightly coat four-6 inch ramekin molds with nonstick spray. In a food processor, combine corn and half of the butter and puree to form a smooth paste.In a medium sauté pan, heat remaining butter, add garlic and mushrooms and sauté until tender.Remove from heat.Add parsley, season and stir.Add mushrooms, egg white and saffron to food processor and pulse to incorporate with the corn puree.Pour mixture into prepared molds, set on sheet pan with one-inch of water, place in oven and bake for 12 minutes, or until set.With a knife, loosen custard from ramekin and gently turn out onto plate. Serve warm with pan-seared scallops and a white wine sauce garnished with fresh, sweet corn kernels.

Pair with Ferrari-Carano Reserve Chardonnay.