Ingredients

The following ingredients have 4 Servings
  • 1 pound sea scallops
  • 3 Ears of corn (white or yellow)
  • 1 Red onion
  • 1 bunch Thai basil leaves
  • 2 limes
  • 1/2 cup dry white wine
  • 2 tablespoons olive oil, plus splash
  • 4 tablespoons butter
  • 1 pinch cayenne pepper
  • Salt
  • Pepper

Instruction

  • Husk the corn, boil for five minutes, and cool. Remove kernels and set aside; throw out cobs.
  • Cut red onion in half and slice very thin. Saute in 2 tablespoons olive oil until soft and caramelize with salt.
  • Season with salt and pepper and a pinch of cayenne -- sauce should have a slight kick. Add the corn kernels and a small bunch of chopped Thai basil leaves and cook at medium high heat until the corn is beginning to brown. Set aside in a bowl, and stir in the juice of one lime.
  • Wipe off pan, add a splash of olive oil, and sear a pound of sea scallops (they should be absolutely dry) on each side, till brown, at high heat. Remove from pan.
  • Return corn mixture to pan, bring to boil, add juice of another lime and a half cup of dry white wine. Simmer at high heat for a couple minutes to reduce a little. Swirl in 4 tablespoons of butter, bit by bit, to make an emulsion, at very low heat, with a spoon or whisk. The butter should thicken the sauce and give it an appealing look and texture. Add more butter if you'd like a richer sauce.
  • Place the scallops on each plate, beside a pool of the corn sauce. Garnish with a sprig of Thai basil.