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 removed from cob

In a saucepan, reduce white wine by half. Add heavy cream and reduce by half. Lower heat; add tomato purèe, then add butter slowly, stirring well. Season with salt and white pepper. Add half the lemon juice. Stir.

Mix olive oil and 2 cloves garlic. Brush each bread slice with 1 tsp. oil. Top with cheese slice. Bake at 350°F for 3-5 minutes on sheet tray. Marinate scallops in remaining lemon juice and garlic. Grill on char grill. Top toasts with scallops, tomatobutter sauce and corn kernels.

Photo Credit - Dairy Management Inc.