2 ears of corn
1 oz balsamic vinegar
1 oz extra virgin olive oil
1 oz shallots, minced
1 tablespoon Dijon mustard
1 garlic clove, minced
1 oz cilantro, finely chopped
1 pound sea scallops
1 large bunch of watercress, stems removed
Grill corn in husks on barbeques, then let cool a bit and remove kernels.
In a medium skillet over a medium heat mix the vinegar, oil, shallots, mustard, garlic and cilantro, and salt and pepper to taste. After a few minutes add scallops, cooking them until they're just cooked through, perhaps 3-4 minutes. Add corn after a couple minutes to warm.
Plate watercress, top with scallops and corn, drizzling remaining viinegar mix over scallops.
Serves 10 as a starter.