Directions

1. Place half the corn in a blender with 1 or 2 tablespoons of water or wine, and puree until smooth.
2. Place in a saucepan and gently heat until just simmering and hot. Remove from heat, season to taste, cover and keep warm.
3. Heat a tablespoon of the oil in an ovenproof pan over medium high heat and add the scallops. Cook for 20-30 seconds each side to just brown, add the wine and lemon zest and transfer to a medium oven for 5 minutes or until plump and tender
4. Meanwhile, heat the remaining oil in a non-stick pan and sauté the shallot for 1 minute, add the mushrooms and cook 1-2 minutes or until just softening. Add the peas and corn, then cook, stirring for 2 minutes until tender crisp.
5. Spoon corn puree onto hot plates top with the vegetables and scallops and spoon over the wine sauce. Garnish with micro greens.