Sea Scallops with Creamed Corn

You’ll need a large skillet for the corn and a large cast-iron pan or skillet for the scallops.

• Olive oil
• 4 flat anchovy fillets, or 2 teaspoons anchovy paste
• 4 ears corn, kernels scraped from the cob, scrape the cobs with the back of a knife to get all the sweet juice
• 2 shallots, finely chopped
• 4 cloves garlic, finely chopped
• 1/3 cup white vermouth
• 3/4 cup heavy cream
• Salt and black pepper
• 1/4 cup fresh tarragon leaves, chopped
• 12-16 large sea scallops, trimmed and patted dry
• Canola oil

In a large skillet, heat the oil (Rachael says 3 turns of the pan) over medium to medium-high heat. Add the anchovies and let them melt into the oil, stirring a bit to break them up. Add the corn and any liquid and cook about 5 minutes, or until lightly browned. Stir in the shallots and garlic, cook for 2 minutes. Add the vermouth and cook a minute or two to reduce. Add the cream, stir, and season with a little black pepper. 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.

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 canola oil and add the scallops. Cook, turning once, until caramelized to a dark golden color, about 2 minutes on each side. Please don’t overcook these expensive jewels. Err on the side of undercooked (perfectly fine) rather than making them too tough.

Serve the creamed corn in shallow bowls (or regular dinner plates). Top with scallops. Prepare for ecstasy.