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1
For the corn: Add the milk and 2 cups water to a 3- to 4-quart pot and bring to a simmer.
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2
Add the butter, salt and sugar and cook until the butter has melted.
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3
Add the corn, cover, and cook until tender, about 45 minutes.
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4
Remove the corn from the pot and cool down enough to handle, then cut off the kernels with a knife.
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5
(Hint: it will be easier to remove the kernels from the cob if still warm.)
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6
For the red pepper nage: Meanwhile, preheat the oven to 400 degrees F.
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7
Mix together the oil, shallots, garlic, peppers, tomatoes, thyme and salt and white pepper to taste, making sure to coat all the ingredients evenly with the oil.
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8
Lay all the vegetables on a baking sheet and roast for about 20 minutes.
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9
Transfer to a blender and mix until smooth.
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10
Heat the heavy cream in a saucepot and bring to a boil.
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11
Pour the cream into the vegetable mixture and blend until incorporated.
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12
Strain the nage through a fine-mesh strainer.
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13
For the scallops: Heat 1 teaspoon of the grapeseed oil in a saute pan until hot (about 350 degrees F), and then sear the scallops until golden brown on both sides.
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14
Heat the remaining oil in a separate saute pan.
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15
Add the garlic and shallots and cook until soft, and then add the corn and cook for a few minutes.
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16
Turn down the heat and add the truffles, if using, the chives and tomatoes.
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17
Just before serving, add the butter and cook until melted and incorporated.
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18
Season with salt and white pepper.
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19
To plate this dish, we use an 8-inch round white plate.
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20
First, place a small amount of the corn succotash in the center of the dish.
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21
Place the browned scallops directly onto the corn.
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22
Finally, spoon a few ounces of the red pepper nage around the corn and serve.
