scallops-with-summer-corn-and-basil

Directions:

1. Prep the corn. Cut the kernels from the cob and place in a medium bowl.
2. Heat a large sauté pan with 2 Tbs oil over medium. Sauté the shallot for few minutes to soften. Add the corn and cook for 5 minutes or so until bright yellow, stirring occasionally. Stir in the cream and the 2 Tbs butter and cook for a few minutes more until slightly thickened. Season to taste and sprinkle in the julienned basil. Set aside.
3. Heat a large skillet with the remaining Tablespoon of oil over Medium-High heat. Pat the scallops dry and season with kosher salt. Cook the scallops on one side making good contact with the pan and not moving. They should cook for around 3 minutes, forming a golden crust on the bottom. Turn scallops over and cook for another 2 minutes. Add the remaining butter and spoon it over the scallops for 30 seconds or so.
4. To serve, divide the corn among plates and arrange scallops on top. Finish with flaky salt and basil leaves.