Recipe from Sunny Jin, Executive Chef at JORY Restaurant at The Allison Inn & Spa in Newberg, Oregon

SCALLOPS (6 per serving)

1 T. Canola oil
2 T. Butter
Sea salt to taste

Place canola oil in a skillet over medium-high heat until near smoking. Season scallops on both sides and sear until golden brown, about 90 seconds. Gently turn scallops and sear for another 60 seconds. Remove pan from heat and drain the hot oil. Add butter and baste until scallops are cooked through.


2 C. Flour
1 T. Baking powder
1/2 t. Salt
2 T. Sugar
2 Eggs, beaten
1 C. Milk
1/4 C. Melted butter
1/2 t. Salt
1 Can Whole Kernel Corn, drained (about 1-1/2 cups frozen, thawed or fresh)
1 T. Lovage, chiffonade

Sift flour, baking powder, salt and sugar. Combine eggs, milk and butter. Fold in dry ingredients [add more or less flour - enough to bind batter]; add corn and lovage last. Drop by tablespoons into hot vegetable oil and pan fry about 5 minutes or until golden brown.


4 Ripe avocados
1/2 C. Crème fraiche
1 T. Lemon Juice
Salt to taste

Place all ingredients in a blender and puree until smooth, about 45 seconds. Cool immediately


12 slices Bacon

Place bacon between two silicone mats and bake in the oven for 12 minutes at 350 degrees.


Pan sear scallops (instructions above). Place Avocado Coulis on the plate with Corn Fritters arranged between. Garnish with bacon chips.