Serves 2. Sclafani won a silver medal for this dish at the 2011 New Orleans Wine and Food Experience.

8 ears corn, shucked, kernels removed

1 tsp. white truffle salt

6 tbls. butter, divided

1 qt. roasted chicken stock

1 cup shiitake mushrooms, stems removed and sliced

Salt and pepper, to taste

16 ears of baby corn, shucked, sliced

8 diver scallops

Micro cilantro

1. Place the corn kernels in a juicer and pulse until blended into juice. Put the corn juice in a small stock pot and bring to a simmer over low heat. Cook until just thickened. Remove from heat and season with truffle salt and white pepper. Mix in 1 tablespoon of butter to emulsify. Set aside.

2. Reduce the roasted chicken stock to 1 cup. Stir in 1 tablespoon of butter to emulsify. Season with salt and pepper and set aside.

3. Heat 1 tablespoon of butter in a saut? pan over medium heat. Add the shiitakes and season with salt and pepper. Cook until the mushrooms are soft. Remove from heat and set aside.

4. Heat 1 tablespoon of butter in a saut? pan over medium heat. Add the baby corn slices and season with salt and pepper. Cook until the baby corn are soft. Remove from heat and set aside.

5. Dry the scallops with a paper towel and season with salt and pepper. Heat 2 tablespoons of butter in a saut? pan over medium high heat. Sear the scallops until they form a nice brown crust, about 3 minutes. Turn and cook for 2 minutes on the other side.

6. To plate, spread some of the corn pudding on the bottom of each of four plates. Set an equal amount of shiitakes next to the pudding. On the pudding, divide the baby corn slices and top with two scallops each. Drizzle the plate with roasted chicken jus and garnish with micro cilantro.