Chef Paco J Guerra Seared scallops with roasted corn salsa and roasted poblano cream
 
Salsa: 3 ears of corn
1/2 red onion
1/4cup like juice
2tbs red wine vinegar
1/3cup chopped cilantro
Roast corn over fire (grill or over stove flame). Cut corn off the ear and dice your onion and mix all together, let sit at least 30-1hr.
Poblano cream
4 poblanos
4-5 garlic cloves
1/4 yellow onion
1/3cup white wine
1qt. Heavy cream
Char poblanos, place in bowl and cover to steam. Once cool enough to handle, pull off charred skin, remove seeds. Dice yellow onion and sauté with peppers and garlic for 2-3min. Deglaze with wine and reduce. Add cream and season and reduce by ha