Seared Scallops and Corn Cakes with Bacon Vinaigrette
Stewart Woodman often serves savory waffles and pancakes with his dinners in place of rice or potatoes. Here, he pairs big, beautifully seared scallops with delectable corn pancakes. "Perhaps the reason is my dyslexia," he jokes. "My wife, Heidi, thinks I see the world backwards—savory as sweet and vice versa." More Recipes With Scallops
The recipe can be prepared through Step 3 up to 4 hours ahead and kept at room temperature. Reheat the corn cakes before serving.
In the Edna Valley of California's Central Coast, cool ocean breezes and morning fog help give Chardonnay a refreshing acidity even as it retains enough richness for these hearty scallops with their bacony vinaigrette.