Seafood Dinner with White Wine

White Wine with a Light Summer Dinner:

Menu:
 Chilled Corn & Lobster Soup paired with Viognier or Pinot Grigio
 Scallops with Herbed Brown Butter and Cucumber-Honeydew Salad Paired with
   A crisp Chardonnay

Recipes:
Chilled Corn and Lobster Soup

          corn soup
3 Tbsp. unsalted butter
2 Tbsp. olive oil
1 large onion, chopped
1 garlic clove, finely chopped
6 cups corn kernels (from 6 ears)
   kosher salt & freshly ground pepper
2 sprigs Thyme  (will add 5 cups of water after sautéed)
       
 Lobster assembly
2  1 1/4 lb. live lobsters (to save time can buy 2 steamed lobsters or 2 cups cooked lobster meat)
1/2 small shallot, finely chopped
2 tsp. fresh lemon juice
1 tsp. Dijon mustard
2 Tbsp. extra-virgin olive oil plus more for drizzling
    Freshly ground black pepper
3 Tbsp. coarsely chopped celery leaves plus more for garnish
1 Tbsp. coarsely chopped fresh tarragon plus leaves for garnish
   Flaky sea salt (such as Maldon)

corn soup: Heat butter and oil in a large pot over medium-high heat.  Add onion and garlic and cook, stirring often, until softened and beginning to brown. Add, corn, season with salt and pepper.  Cook stirring occasionally until corn is softened and beginning to brown. (6-8 minutes).  Add thyme sprigs and 5 cups of water to pot.  Bring mixture to a boil, reduce heat and simmer until corn is very soft. 6- 8 minutes longer.  Discard Thyme sprigs.  Working in batches puree corn mixture in a blender until smooth (or use an immersion blender in the pot).  Strain through a fine mesh strainer and removing solids.  Transfer to a large bowl and chill 2 hrs.
lobster: Boil water on a large pot with depth of 1" - salt generously.  Add Lobsters, Cover and cook until bright red. 8-10 minutes.  Transfer Lobsters to a rimmed baking sheet and let cool.  Crack shells and pick meat from tail and claws, cut into bite size pieces.  Whisk shallot, lemon juice, and mustard in medium bowl.  Gradually whisk in 2 Tbsp. Olive Oil, season with kosher salt and pepper.  Add lobster meat, 3 Tbsp. celery and 1 Tbsp. Tarragon and stir.
Pour corn soup into bowls (six) and top with lobster mixture.

Cucumber-Honeydew Salad
(can be served over a bed of arugula)

2 Tbsp. lemon juice
1/4 cup extra-virgin olive oil
1 tsp. honey
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. poppy seed (optional)
1 medium honeydew melon, seeded and cubed. (5 cups)
1 cucumber unpeeled cubed. (2 cups)
1/3 cup chopped red onion (rinsed and patted dry
3 Tbsp. chopped fresh dill weed
4 oz. feta cheese crumbled (1 cup)

In large bowl pour lemon juice.  Whisk olive oilin a slow steady stream until incorporated. Whisk in honey, salt, pepper, and poppy seed, (if desired).  Add melon, cucumber, onion, and dill weed.  Toss to combine. Just before serving top with Feta Cheese.  Makes 10 servings. Make ahead:  Chill, covered up to 8 hours. Let stand 20 minutes before serving.  (This is delicious and my new crave!)

Scallops with Herbed Brown Butter

1 Tbsp. olive oil
1 lb. sea scallops, side muscle removed
   kosher salt, freshly ground pepper
2 Tbsp. unsalted butter, cut into small pieces
4 sprigs herbs - tarragon, lemon thyme, or sage
2 tsp. fresh lemon juice.

Heat oil in a large skillet over medium-high heat.  Season scallops with salt and pepper and cook until deep golden brown on 1 side. about 3 minutes.  Turn scallops and add butter and herbs to pan.  Continue cooking spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty. about 3 minutes longer.  Add lemon juice.  Serve Scallops with brown butter pan sauce.


(Wine and Food Pairing brought to you from Bon Appetit & Better Homes & Gardens Magazines  - with recipe adjustments)