Sea Scallops With Corn, Thai Basil And Lime Appetizer

1. 1

   Husk the corn, boil for five minutes, and cool. Remove kernels and set aside; throw out cobs.

2. 2

   Cut red onion in half and slice very thin. Saute in 2 tablespoons olive oil until soft and caramelize with salt.

3. 3

   Season with salt and pepper and a pinch of cayenne -- sauce should have a slight kick. Add the corn kernels and a small bunch of chopped Thai basil leaves and cook at medium high heat until the corn is beginning to brown. Set aside in a bowl, and stir in the juice of one lime.

4. 4

   Wipe off pan, add a splash of olive oil, and sear a pound of sea scallops (they should be absolutely dry) on each side, till brown, at high heat. Remove from pan.

5. 5

   Return corn mixture to pan, bring to boil, add juice of another lime and a half cup of dry white wine. Simmer at high heat for a couple minutes to reduce a little. Swirl in 4 tablespoons of butter, bit by bit, to make an emulsion, at very low heat, with a spoon or whisk. The butter should thicken the sauce and give it an appealing look and texture. Add more butter if you'd like a richer sauce.

6. 6

   Place the scallops on each plate, beside a pool of the corn sauce. Garnish with a sprig of Thai basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.