Stuffed corn husks

• 6 to 8 ears of corn, in husks (see note)
• 1 pound shrimp
• 1/2 pound bay scallops
• 6 to 8 lobster or crab claws, parboiled, with shells left on
• 1/2 cup white wine
• 6 scallions, julienned
• Salt and pepper, to taste

1. Remove corn from husks, trying not to tear the husks.
2. Fill the husks with shrimp, scallops and parboiled lobster or crab claws.
3. Sprinkle with wine and scallions, and salt and pepper.
4. Bring husks back together and tie top with a piece of husk.
5. Place on hot grill for 15 minutes, turning several times.

corn, shrimp, bay scallops, lobster, white wine, scallions, salt

Taken from cooking.nytimes.com/recipes/6113 (may not work)