From: Chef Anthony Lamas, Jicama Grill, Louisville, Ky. Yield: 8-12 (3 appetizers per person). 8 oz. white wine 8 oz. white wine 2 oz. heavy cream 8 oz. tomato purèe 1 lb. unsalted butter to taste, salt and ground white pepper juice of 1 lemon, divided 3/4 cup olive oil 4 cloves garlic, minced, divided 36 slices French bread, cut on the bias in 1/2"-thick 2" rounds 2 lb. Thomasville Thome cheese cut in 36 slices 4 lb. U-10 sea scallops 4 ears fresh corn, such as Silver Queen, kernels ...

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