Instructions: Prepare Chipotle-Carrot Syrup; set aside. To make corn and shiitake salad, in medium skillet, heat 1 tablespoon oil over medium heat; add shallots and saute 2 minutes. Mix in garlic; saute about 3 minutes longer until mixture is lightly caramelized. Mix in ginger; saute 1 minute. Mix in mushrooms; cook and toss 2 minutes. Remove from heat. Mix in corn; cool to room temperature. Mix in cilantro. Season with salt and pepper; cover and set aside. Brush scallops on all sides with remaining 2 tablespoons oil. Season with salt, then roll in coriander, to coat. Thread scallops onto 2 skewers for ease of handling. Grill or broil scallops, turning as needed, until opaque throughout when pierced with a knife.

To assemble appetizers, mound 1/2 cup corn salad on each of 4 serving plates. Remove scallops from skewers and arrange around corn salad, dividing equally. Drizzle each plate with about 2 tablespoons Chipotle-Carrot Syrup. Garnish with potato chips (if using) and chives.

For Chipotle-Carrot Syrup: In 1-quart saucepan over medium-low heat, reduce 2 cups carrot juice, scraping sides of pan often, until only "scum" and about 2 tablespoons of liquid remains. (Be careful not to burn near end of reduction.) With rubber spatula, scrape "scum" into container of blender. Add 1 1/2 teaspoons chipotle chile pur?e*. Blend thoroughly. With motor running, add 1/2 cup canola oil in a thin stream to emulsify. Season with salt and pepper.

Makes about 1/2 cup.

*Note: With electric blender, pur?e 1 can (7 ounces) chipotle chiles in adobo sauce. After making Chipotle-Carrot Syrup, remaining pur?e can

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