| SEA SCALLOPS WITH CREAMED CORN AND TARRAGON Makes 4 servings. Microgreens or pea shoots 16 sea scallops, trimmed, patted dry Salt and Pepper 4 cloves garlic, finely chopped 4 ears corn, kernels scraped from cob 3 tbs olive or vegetable oil Vegetable oil 1/4 cup tarragon leaves, chopped 3/4 cup heavy cream 1/3 cup white vermouth or 1/4 cup Pernod or broth 2 shallots or onions, finely chopped 2 tsp anchovy paste or 4 flat anchovy fillets In a skillet, heat oil. Add anchovy paste or fillets to melt into the oil. Add corn kernels and their liquid and lightly brown them. Stir in shallots and garlic 2 min. then stir in vermouth. Stir in cream and season with pepper, then lower heat and stir until thickened. Add tarragon and simmer a few minutes. -Heat a skillet. Season scallops with salt and pepper, coat pan with oil and add scallops. Cook turning once until caramelized to a dark golden color. SERVE creamed corn in bowls. Top with 4 scallops per serving and garnish with microgreens... |
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