Make It: Seared Sea Scallops With Sweet Corn Purée

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3 tablespoons oil
1 tablespoon minced shallot
1 teaspoon minced garlic
Fresh corn, cut from 8 ears
1/2 cup vegetable or chicken stock
1/4 cup heavy cream
Salt and pepper to taste
3 tablespoons butter
8 fresh day-boat (large) sea scallops

Preheat oven to 325 degrees. Meanwhile, heat 1 tablespoon oil in a large frying pan over medium heat until the oil runs thin. Add the shallot and garlic and cook for 2 minutes. Add the corn to the pan and cook 4 to 5 minutes. Add stock and cook for about 1 minute, then add the cream. Cook until the liquid has thickened slightly. Season to taste with salt and pepper. Put the corn mixture into a blender, pulse on high and run for a minute or so while adding the butter. Set aside. Dry the scallops and season generously with salt and pepper. Heat a large, ovenproof frying pan over high heat, pour 1 tablespoon oil into the pan and swirl, then dump out the oil and wipe the pan with a paper towel. Add 1 more tablespoon oil to the pan and heat the oil until almost smoking; the oil will shimmer. Place 4 scallops in the pan at a time. Cook until the side touching the pan is golden-orange in color. Flip the scallops and sear the other side. Transfer to the oven to finish cooking, about 1 to 2 minutes. Repeat the process with the remaining scallops. To serve, divide the corn purée among 4 plates. Place 2 scallops on each plate and serve immediately. Serves 4.