Scallops with Creamed Corn and Tarragon
(recipe slightly adapted from Rachael Ray Magazine)
- 3 Tablespoons extra virgin olive oil
- 4 anchovy fillets, coarsely chopped
- 4 ears corn, kernels scraped from cob
- 2 shallots, finely chopped
- 4 cloves garlic, finely chopped
- 1/3 cup vermouth
- 3/4 cup heavy cream
- 1/4 cup fresh tarragon leaves, chopped
- 16 large sea scallops, trimmed and patted dry
- vegetable oil for frying
- micro greens for garnish
In a large skillet, heat the olive oil over medium high heat. Add the chopped anchovy fillets to the oil and let melt. Add the corn kernels and their liquid and lightly brown, about 5 minutes. Stir in the garlic and shallots and cook for 2 minutes. Add the vermouth and then stir in the cream. Season with pepper and lower the heat to medium. Cook until thickened, about 10 minutes. Add the tarragon and simmer on low heat for a few minutes.
While the creamed corn is cooking, heat a large cast-iron skillet or other heavy pan over high heat. Season the scallops with salt and pepper. Lightly coat the pan with vegetable oil and add the scallops. Cook, turning once, until caramelized to a dark golden color, 4 to 5 minutes.
Serve the creamed corn in shallow bowls. Top with 3-4 scallops and garnish with micro greens.