Food Obsessed

Corn Puree

• 4 cups corn kernels (fresh, frozen, or canned & drained)
• 2 tablespoons tbsp unsalted butter
• 0.5 cups cup whole milk or heavy cream
• 1 small shallot, chopped
• 1 garlic clove, minced
• 0.8 teaspoons tsp salt
• 0.3 teaspoons tsp black pepper
• 1 tsp lime juice (optional, for brightness)

Steps

Sauté aromatics: Melt 2 tablespoons tbsp unsalted butter in a saucepan over medium heat. Add 1small shallot, chopped and cook until soft and translucent, about 4 minutes 04:00 Add 1 garlic clove, minced and cook 30 seconds until fragrant.

Cook the corn: Add 4 cups corn kernels (fresh, frozen, or canned & drained) to the pan and cook, stirring occasionally, for 5 minutes until the corn is tender and slightly caramelized in spots.

Add liquid and simmer: Pour in 0.5 cups cup whole milk or heavy cream, then stir in 0.8 teaspoons tsp salt and 0.3 teaspoons tsp black pepper. Bring to a gentle simmer and cook for 5 minutes to soften the corn further.

Blend until smooth: Transfer the mixture to a blender (or use an immersion blender) and blend until silky smooth, scraping down the sides as needed. For an ultra-smooth texture, pass through a fine mesh strainer. Set aside.

Scallops

Ingredients

• 1 pounds lb large sea scallops (patted very dry)
• 1 tablespoons tbsp butter
• 2 tablespoons tbsp unsalted butter
• 2 garlic cloves, smashed
• 0.5 teaspoons tsp salt
• 0.3 teaspoons tsp black pepper

Steps

Dry and season: Pat 1 pounds lb large sea scallops (patted very dry) completely dry with paper towels. Season both sides with 0.5 teaspoons tsp salt and 0.3 teaspoons tsp black pepper right before cooking.

Heat the pan: Heat 1 tablespoons tbsp butter in a heavy skillet (cast iron or stainless) over high heat until shimmering and just starting to smoke.

Sear first side: Place scallops in the pan without touching each other. Sear undisturbed for 2 minutes until a deep golden crust forms.

Flip and baste: Flip each scallop. Add 2 tablespoons tbsp unsalted butter, 2 garlic cloves, smashed, and 1 sprig fresh thyme to the pan. Tilt the pan and spoon the melted butter over the scallops for about 1m 30s  until just opaque in the center.

Rest and serve: Remove scallops immediately so they don’t overcook.

1. Warm the plates. Use warm (not hot) plates or shallow bowls — cold plates make the puree seize and dull the sear on the scallops.
2. Spoon the puree as a base. Spoon a generous pool of corn puree.
3. Place the scallops. Set 3-4 scallops seared-side up on top.
4. Spoon over the pan butter. Drizzle a little of the reserved garlic butter from the pan over and around the scallops for shine and extra flavor.
5. Add a bright garnish ( I used chives and bacon bits )
6. Wipe the rim. Wipe any drips off the plate’s edge with a paper towel or damp cloth for a clean, restaurant-style presentation before serving.