Seared Weathervane Scallops with Fennel and Corn Relish

1. Pat scallops dry with a clean kitchen towel or paper towel to remove excess moisture, then season with salt and pepper.

2. Preheat a medium skillet over high heat. When pan is hot, add enough high-heat cooking oil to cover the bottom of pan. Once oil begins to shimmer (hot enough to sizzle) carefully place scallops into skillet, leaving enough space between to allow steam to escape. Do this in batches if necessary. Allow scallops to sear undisturbed for 2 to 3 minutes, or until a golden brown crust forms on bottoms of scallops.

3. Flip with tongs and cook for 30 seconds to 1 minute depending on size, or until scallops are cooked on the exterior but still soft and translucent in the center. Second side does not need to be seared, as this may lead to overcooked scallops. Transfer immediately to serving platter, seared side up.

4. Lower heat to medium, then briefly allow pan to cool. Drizzle in olive oil, then add onions, fennel, and jalapeno. Cook until translucent and soft, about 8 to 10 minutes, stirring occasionally.

5. Add corn and season with salt and pepper, then cook until corn is no longer raw, about 3 to 5 minutes. Carefully pour in wine and cook for 5 more minutes.

6. Add butter to pan and toss to coat, then adjust seasoning to taste. Stir in cilantro, reserving some for garnish.

7. Spoon corn and fennel relish onto serving plates, and place scallops on top. Garnish with cilantro and serve immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.