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["Corn Relish: In a medium skillet, heat 1 teaspoon of the oil over medium-high heat.", "Add the corn and cook, stirring until starting to caramelize, about 4 minutes.", "Add the garlic, 1/4 teaspoon of the salt, 1/8 teaspoon of the pepper, the cumin, and coriander, and cook, stirring, until fragrant and the corn is caramelized, about 1 minute.", "Remove from the heat and let cool slightly.", "In a bowl, combine the corn and the remaining ingredients.", "Adjust the seasoning, to taste, and let rest for 1 hour before serving.", "Scallops: Lightly season both sides of the scallops with salt and pepper.", "In a medium bowl, beat the eggs with the water and 2 teaspoons of the Essence.", "In another bowl, combine the masa harina, flour and the remaining 4 teaspoons of Essence.", "One at a time, dip the scallops in the egg wash, letting the excess drip off, then dredge in the masa mixture to coat evenly.", "In a medium saucepan, heat enough oil to come 2 inches up the side of the pan over medium-high heat to 365 degrees F. Add the scallops in batches and cook until golden brown, about 2 minutes.", "Transfer to paper towels to drain and lightly season with Essence.", "Divide the corn relish among 4 plates and arrange 6 scallops on top.", "Garnish with the chopped herbs and serve immediately.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"
