Perfectly seared scallops served with corn and tomatoes in the height of their season. Can’t do much better than that. You really can’t.
4 ears corn
6–8 sea scallops, feet removed
1 tbsp butter
2/3 cup tomatoes, halved
1 tbsp extra virgin olive oil
1 tbsp loosely packed basil, chiffonade
½ tbsp loosely packed tarragon, finely chopped
Vegetable oil, for searing
Kosher salt and fresh cracked pepper
Prep corn: Using the large side of a box grater, grate corn into a bowl. Place corn, all of its juices, and butter into a small, cold pan.
Prep tomatoes: Add cut tomatoes to a small bowl. Stir in oil and chopped herbs. Season with salt right before serving. Set aside.
Cook corn: Turn pan to medium-high heat. Simmer for 2 minutes, while stirring to incorporate butter, or until mixture has thickened. Keep warm.
Cook scallops: While corn cooks heat a small, heavy-bottomed pan to medium-high heat. Add ¼ inch of vegetable oil. Pat scallops dry and season with salt and pepper. When oil shimmers, add scallops to the pan in a clockwise direction. Sear for 2 minutes on the first side or until well-browned. Flip in the same order as added to the pan, and cook 1 more minute or until just opaque and cooked through. Remove from pan.
Serve Divide creamed corn between serving plates. Top with scallops. Spoon over tomatoes. Top with additional small basil leaves, if desired. Enjoy.