Seared Weathervane Scallops with Crispy Shallots and Sweet Corn

1. Heat a medium saucepan over medium heat, then add enough oil to cover bottom of pan. Add shallots and allow to fry gently, turning occasionally until shallots become golden brown. Transfer the golden brown shallots to a paper towel to drain and cool.

2. Wipe or drain excess oil from saucepan, then return to stovetop. Add corn, soy sauce/tamari, and chili flakes. Allow to simmer until slightly thickened, about 3 minutes. Stir in lime juice and cook for 1 more minute, then turn off heat. Whisk in cubed butter until evenly incorporated. Taste and adjust seasoning with salt as desired, then set aside to keep warm.

3. Prepare scallops by patting them dry with a clean kitchen towel or paper towel. Season with salt and pepper.

4. Preheat a large skillet over high heat. When hot, add enough oil to cover the bottom of the pan. Once oil shimmers, add the scallops gently to the skillet, making sure you don’t overcrowd them — do this in batches if needed. Allow the scallops to sear undisturbed for about 3 to 4 minutes.

5. Flip scallops and allow to sear for 1 more minute, just until barely cooked through. Transfer to a paper towel to drain seared side up.

6. To serve, spoon corn puree into a serving platter. Arrange scallops seared side up into puree, then garnish with fried shallots, mint, and lime zest.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.