Chef Dan Zeralkink of Bar Divani in Grand Rapids, Michigan shared this recipe with us. This is one of the best wine bars we’ve ever encountered…anywhere. That’s right folks, arguably one the country’s best wine bars is located in downtown Grand Rapids, Michigan. Bar Divani offers over 60 creatively chosen wines by the glass, along with 15 innovative tasting flights (samples of 5 or 6 different wines).

For Cheri's full report on this fabulous restaurant and wine bar as well as other great downtown Grand Rapids food finds, click here.

1. Sear the seasoned sea scallops over medium-high heat. Make sure you sear a good crust on them to lock in their natural juices. Place the fresh seared scallops in an oven-safe container and finish them at 350°F for 4 to 5 minutes.

2. In the same sauté pan, add the diced bacon with 1 tablespoon of the butter and let the fat render over medium-low heat. Once the bacon is rendered half way, add sliced shallot, diced potato and corn. Let these cook together for 3-4 minutes, until everything is heated through. Finish with salt and pepper and fresh herbs.

3. In a separate sauce pan, add the remaining butter in small cubes and allow to melt over low heat. Once the butter is liquid, turn the heat up to medium high. The butter will boil for about 3-4 minutes. You will notice steam evaporating from the butter; once this stops, immediately turn off the heat and add the hazelnuts. Brown speckles in the butter are desirable; these are Browned milk solids. Ladle over scallops