There would not be enough room for all interested parties to visit the Hamptons on Memorial Day week-end.

Don't feel blue, get a taste of the Hamptons at home thanks to this Summer Corn and Scallop recipe from Savoring the Hamptons (Running Press, 2011) by Silvia Lehrer.

SUMMER CORN AND SCALLOP SALAD

WHEN MY DEAR FRIEND AND TALENTED COOK LYNN ROGERS RABINEAU VISITED ONE SUMMER, she whipped up this uncommonly delicious and visually beautiful corn and scallop salad. Like Lynn,this dish is a winner.

YIELD: 6 SERVINGS

FOR THE VINAIGRETTE

2 shallots, finely chopped
1 to 11/2 teaspoons Dijon mustard
2 teaspoons sherry wine vinegar
2 teaspoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground white pepper
FOR THE SALAD
4 or 5 ears fresh corn, shucked
3 scallions, trimmed and thinly sliced (white and light green parts)
18 diver or large sea scallops, side muscle removed
Kosher salt and freshly ground white pepper
2 tablespoons butter
1 tablespoon extra-virgin olive oil
Bunch baby arugula, washed and spun dry
1/2 cup pear or cherry tomatoes, halved
Chive stems, for garnish

For the vinaigrette, put the shallots in a mixing bowl. Whisk in the mustard, vinegar, and lemon juice. Slowly whisk in the olive oil and season to taste with salt and white pepper.

For the salad, cook the corn in a pot of boiling salted water for 2minutes. Drain and cool. Cut the kernels from the cobs into a mixing bowl. Add the scallions and about 11/2 tablespoons of the vinaigrette; toss to mix. The salad up to this point can be prepared up to a couple of hours ahead.
Rinse the scallops. Pat them dry with a paper towel and season with salt and pepper to taste. Melt the butter with the oil in a skillet, preferably cast iron, over medium-high heat until hot and the butter is a light golden brown.

Working in batches, put the scallops into the hot pan and cook, basting with the foaming butter, for about 11/2minutes on each side, until a golden crust is formed. Transfer to a warm platter.
To serve, toss the arugula with about 11/2 tablespoons dressing and place on a serving platter or divide equally among six individual salad plates. Spoon the corn and scallion mixture over the arugula and artfully arrange the scallops and tomato halves around the platter or plates. Drizzle the remaining dressing over the scallops and tomatoes. Garnish the platter or plates with chives and serve at room temperature.

(* Recipe from Savoring the Hamptons by Silvia Lehrer, Running Press, 2011, reproduced by permission of the publisher, photo by Karen Wise)