Seared Scallops With Basil, Anchovy & Sweet Corn Pudding

Total Time: 1 hr 20 mins
Preparation Time: 50 mins
Cook Time: 30 mins

Ingredients

• Servings: 4


• 1 2/3 cups corn kernels (cut from 4 ears of corn)


• 2/3 cup whole milk


• 2/3 cup heavy cream


• 1 tablespoon unsalted butter


• 1 1/2 tablespoons all-purpose flour


• salt


• 1 pinch crushed red pepper flakes (take it easy if adding more)


• 2 large eggs, separated


• 3 1/2 tablespoons extra virgin olive oil


• 16 sea scallops (about 1 pound)


• salt (easy on the salt)


• pepper


• 4 anchovy fillets, minced


• 1 tablespoon fresh lemon juice


• 1 teaspoon fresh lemon juice


• 2 tablespoons water


• 1/3 cup chopped basil or 1 tablespoon italian seasoning


• 2 cups pea shoots (1 ounce)

Recipe

• 1 make the corn pudding:


• 2 preheat the oven to 400°f.


• 3 butter four 1-cup ramekins.


• 4 in a medium saucepan, combine the corn, milk and heavy cream and simmer over moderately high heat for 2 minutes.


• 5 puree half of the mixture in a blender.


• 6 return the puree to the saucepan.


• 7 in another medium saucepan, melt the butter.


• 8 add the flour and cook over moderately high heat, stirring, for 1 minute.


• 9 gradually whisk in the corn mixture and bring to a boil, then simmer, whisking, for 1 minute; season with salt.


• 10 remove from the heat and whisk in the egg yolks.


• 11 let cool until warm, about 20 minutes.


• 12 in a large, stainless steel bowl, using a handheld mixer, beat the egg whites with a pinch of salt until firm peaks form.


• 13 fold one-third of the beaten whites into the corn mixture, then fold in the remaining whites.


• 14 spoon the mixture into the ramekins.


• 15 set the ramekins in a small baking dish and carefully add enough water to the dish to reach one-third of the way up the sides of the ramekins.


• 16 bake for about 30 minutes, until the puddings are just slightly jiggly in the center.


• 17 meanwhile, prepare the scallops:


• 18 in a large skillet, heat 3 tablespoons of the olive oil until smoking.


• 19 season the scallops with salt, & pepper, add them to the skillet and cook over high heat until browned on the bottom, about 3 minutes.


• 20 turn and cook the scallops for 1 minute longer.


• 21 remove the skillet from the heat and transfer the scallops to a large plate.


• 22 add the anchovies to the skillet and cook over moderately high heat, stirring, until they dissolve, about 2 minutes.


• 23 add 1 tablespoon of the lemon juice and the water to the skillet and simmer until thickened, scraping up the browned bits on the bottom of the pan, about 1 minute.


• 24 remove from the heat.


• 25 stir in the basil or italian seasoning and any accumulated juices from the scallops.


• 26 season with salt & pepper.


• 27 return the scallops to the skillet and keep warm.


• 28 in a bowl, toss the pea shoots with the remaining 1/2 tablespoon of olive oil and 1 teaspoon of lemon juice; season with salt.


• 29 arrange the scallops on 4 plates and pour the basil-anchovy sauce on top.


• 30 mound the pea shoot salad alongside and serve with the corn puddings.