Pan Seared Scallops with Sweet Corn and Chiles Recipe

Corn:

1. Set an ear of corn on a cutting board, and working from the thick to the narrow end, cut off 2 rows of kernels. Turn and cut off 2 or 3 more rows. Continue in this way until all the kernels are off all the cobs. Transfer to a large bowl.

2. After removing the kernels, hold one cob over the rim of the bowl of corn and use the back of the knife to rub across it, going back and forth to release the pulpy corn milk into the bowl. Repeat with all the ears to get about 1 tablespoon of corn milk per cob.

3. In a large skillet over medium heat, melt the butter. Add the onion and diced poblano. Cook, stirring often for about 5 minutes or until the vegetables soften.

4. Add the corn, corn milk, cream, water, salt, and pepper. Cook, stirring often for 3 to 4 minutes or until the kernels are tender. Remove from heat.

5. The mixture should look creamy. If it seems dry, stir in more water, 1 tablespoon at a time. Stir in cilantro or parsley. Remove from the heat and set aside.

Scallops:

1. Rinse the scallops under cold running water. If the side muscle or the small, tough pieces of scallop that attached the scallop to its shell is present, remove it with a sharp paring knife.

2. Pat the scallops dry with paper towels and sprinkle with salt and pepper.

3. In a large skillet over medium-high heat, heat the oil until very hot. Add the scallops without crowding them, and turn the heat to medium.

4. Cook for about 5 minutes, or until they are golden brown on the bottom. Turn the scallops over and remove the pan from the heat.

5. Let them rest for a few minutes to cook in the residual heat from the pan. Cook until they firm to the touch and have a slight almost frilly-looking separation on the edge of the scallop.

6. Divide the corn evenly into shallow bowls. Place 3 to 4 scallops, browned side up, over the corn. Sprinkle the scallops with lime juice and cilantro or parsley.

7. Serve with lime wedges, and enjoy!