Categories: Seafood

Ingredients

• 3 tsp evoo
• 2 tsp anchovy paste or 4 flat anchovy fillets
• 4 ears of corn , kernels scraped from the cob
• 2 shallots, finely chopped
• 1/4 cup of vermouth or pernod
• 3/4 cup heavy cream
• salt and pepper
• 1/4 cup fresh tarragon leaves, chopped
• 16 large sea scallops, trimmed and patted dry
• vegetable oil for frying

Directions

1. In a large skillet, heat the evoo, three turns of the pan over medium to medium high heat. Add the anchovy paste to melt into the oil. Add the corn kernels and their liquid and lightly brown them, about 5 minutes. Stir in the shallots and garlic for 2 minutes, then stir in the pernod or vermouth. Stir in the cream and season with salt and a little pepper, then lower the heat to medium low and stir until thickened, about 10 minutes. Add the tarragon and simmer on low heat for a few minutes.

2. While the creamed corn is cooking, heat a large cast iron skillet or other heavy pan over high heat. Season the scallops wit salt and pepper. Lightly coat the pan with vegetable

3. oil and ad the scallops. Cook, turning once, until caramelized to a dark golden color, 4-5 minutes.

4. Severe the creamed corn in shallow bowls. Top with 4 scallops per serving and garnish with micro greens.

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