Seared Scallops with Corn Cream and Maque Choux

• 3 ears sweet white or yellow corn, all silk removed
• 1 tablespoon butter
• Pinch of salt
• 1/2 cup heavy cream
• 3 ears sweet white or yellow corn, all silk removed
• 1 tablespoon butter
• 1/2 medium yellow onion, finely chopped
• 1 medium ripe tomato, peeled, seeded, and diced
• 2 tablespoons thinly sliced scallions
• Salt and pepper
• 20 to 24 large sea scallops (10-20 count, about 1 1/4 pounds total), untreated or dry pack
• Salt and pepper
• 1 tablespoon olive oil
• Corn Cream
• Maque Choux

1. Cut the kernels off the cobs with a serrated knife, being careful not to cut too close.
2. Place the corn with the butter, 1 cup of water, and salt in a small saucepan over medium-high heat and bring to a boil.
3. Reduce the heat and simmer for about 5 minutes, or until tender.
4. Remove from the heat and let cool completely.
5. Pour into a blender jar and pour the cream into the empty pot.
6. Bring the cream to a boil, then reduce the heat and simmer while you blend the corn mixture to a smooth puree.
7. Strain the corn puree through a fine sieve into the saucepan with the cream, and whisk.
8. Warm the sauce gently and taste for seasoning.
9. Adjust to desired thickness by reducing it a little or thinning with a little more cream or water.
10. Keep warm until ready to serve.
11. Cut the kernels from the cob, being careful not to cut too close.
12. Melt the butter in a medium skillet over medium-high heat and cook the onion, stirring, until softened, about 6 minutes.
13. Add the corn and stir, cooking 45 more minutes, then add the tomato.
14. Cook, stirring, until tomatoes are warm, then stir in the scallions.
15. Taste and adjust seasoning with salt and pepper.
16. Place a large skillet over high heat.
17. Pat scallops dry with a paper towel, then season with salt and pepper.
18. Pour the olive oil into the skillet and when very hot (but not quite smoking), add the scallops, being careful not to crowd them.
19. Cook at high heat until the first side is a deep golden brown, 23 minutes, then turn the scallops and cook on the other side for about 2 more minutes.
20. Scallops should be firm but not hard.
21. Drain on paper towels.
22. Deglaze the pan with 2 tablespoons water, scraping up the brown bits.
23. To serve, pool some of the Corn Cream onto each plate, then pile a little Maque Choux in the center of each plate.
24. Place 34 scallops around the Maque Choux and drizzle with pan juices.
25. Serve immediately.
26. When pureeing a mixture that contains more solids than liquid, add the solids first, then pulse the blade to break them down, then add liquid.
27. Use caution when blending a hot sauce, and never fill the blender more than a third full.
28. Otherwise, the heat will force the top off the machine.
29. Choux is French for cabbage, but the translation is not literalthere is no cabbage in this dish.
30. Since corn was not a staple of the Acadians diet, its believed that the Indians taught the French settlers of Louisiana to make maque choux.
31. This dish is essentially smothered corn or a Cajun version of Yankee succotash made with tomatoes, onions, and green pepper.

sweet white, butter, salt, heavy cream, sweet white, butter, yellow onion, tomato, scallions, salt, count, salt, olive oil, cream

Taken from www.epicurious.com/recipes/food/views/seared-scallops-with-corn-cream-and-maque-choux-383507 (may not work)