Pan Seared Rockfish with Lump Crab, Smithfield Ham & Grilled Corn with Lemon-Chive Cream Sauce

• 8 rockfish fillets
• Kosher salt and freshly cracked black pepper
• 2 Tbsp. olive oil
• 4 Tbsp. unsalted butter
• ½ lb. lump crab
• ¼ lb. Smithfield ham, diced
• 3 ears grilled corn

Preheat oven to 375. Season the fish fillets with salt and pepper. Sear in a sauté pan over high heat with olive oil and butter. Once nicely browned on both sides, remove the fish and place it in a pan in the oven to finish cooking. Meanwhile, in the sauté pan, warm the crab, ham and corn until ready to use.

Lemon-Chive Cream Sauce

• 1 ½ C. clam juice
• 2/3 C. dry white wine
• 2 shallots, finely minced
• 1 C. heavy whipping cream
• 1 tbsp. fresh lemon juice
• 2 tbsp. chives                                                                                                                                                                                                                                                      

In a sauce pan, reduce the clam juice, wine and shallots by half. Add in the cream and lemon juice. Reduce until thickened. To serve, top the fillets with the crab, ham, corn mixture and nappe with sauce.