ArtWorks Detroit Sept. 18

Every year Artworks Detroit brings together some of the most talented artists to benefit the Michigan AIDS Coalition. This year, the event takes place Sept. 18 at The Alchemy in Corktown. Tickets are still available and can be purchased at the door or at Enjoy food, cocktails, entertainment and an art auction featuring dozens of local and national artists.

VIDEO: Learn more about the event and watch Chef Alex Knezevic from Vertical Detroit prepare a scallop dish. You can get his recipe below.

Recipe for Scallops:
3 Large scallops, seasoned
6 oz. slab smoky bacon
2 ears of corn
1 cup Bouchon Chardonnay
2 shallots
1 clove garlic
1 cup black mission figs
2 oz. sugar
4 oz. white wine vinegar
4 oz. cream
6 oz. butter
Salt and pepper

Corn Coulis:
2 ears of corn, removed from cob
½ cup Bouchon Chardonnay
1 shallot, minced
1 clove garlic, minced
4 oz. cream
4 oz. butter
Salt and pepper

In a sauté pan sweat garlic and shallot until translucent. Add corn and continue to sweat for 5 min on low heat stirring occasionally. Deglaze with Bouchon Chardonnay. Continue to cook until the wine is reduced and almost dry. Add cream and bring to simmer. Puree in blender for 3 min until smooth and strain through a fine mesh strainer. Finish with butter and season to taste.

Fig Gastrique:
2 oz. sugar
½ oz. water
4 oz. white wine vinegar
4 oz. Bouchon Chardonnay
1 cup dried mission figs
1 shallot minced
Salt and pepper

Stir sugar and water together in a medium size sauce pan and caramelize until brown, add shallots, figs, and cook for 30 seconds. Add white wine vinegar and Bouchon Chardonnay and continue to cook on low heat for 8 minutes until figs have become soft. Puree in blender until smooth.

Bacon Lardons:
6 oz. slab bacon, skin removed
3 oz. water

Cut slab bacon into large square pieces and add water to cover, simmer until water is evaporated and lardons crisp up.

Sear scallops on high until color formed, then baste with butter being careful not to over cook. Place scallops on top of corn coulis and drizzle fig Gastrique on plate. Dress pea tendrils with extra virgin olive oil and season. Place on top of scallops and garnish with bacon lardons. Enjoy!