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1
Cut the kernels off the cobs with a serrated knife, being careful not to cut too close.
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2
Place the corn with the butter, 1 cup of water, and salt in a small saucepan over medium-high heat and bring to a boil.
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3
Reduce the heat and simmer for about 5 minutes, or until tender.
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4
Remove from the heat and let cool completely.
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5
Pour into a blender jar and pour the cream into the empty pot.
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6
Bring the cream to a boil, then reduce the heat and simmer while you blend the corn mixture to a smooth puree.
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7
Strain the corn puree through a fine sieve into the saucepan with the cream, and whisk.
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8
Warm the sauce gently and taste for seasoning.
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9
Adjust to desired thickness by reducing it a little or thinning with a little more cream or water.
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10
Keep warm until ready to serve.
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11
Cut the kernels from the cob, being careful not to cut too close.
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12
Melt the butter in a medium skillet over medium-high heat and cook the onion, stirring, until softened, about 6 minutes.
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13
Add the corn and stir, cooking 45 more minutes, then add the tomato.
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14
Cook, stirring, until tomatoes are warm, then stir in the scallions.
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15
Taste and adjust seasoning with salt and pepper.
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16
Place a large skillet over high heat.
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17
Pat scallops dry with a paper towel, then season with salt and pepper.
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18
Pour the olive oil into the skillet and when very hot (but not quite smoking), add the scallops, being careful not to crowd them.
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19
Cook at high heat until the first side is a deep golden brown, 23 minutes, then turn the scallops and cook on the other side for about 2 more minutes.
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20
Scallops should be firm but not hard.
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21
Drain on paper towels.
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22
Deglaze the pan with 2 tablespoons water, scraping up the brown bits.
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23
To serve, pool some of the Corn Cream onto each plate, then pile a little Maque Choux in the center of each plate.
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24
Place 34 scallops around the Maque Choux and drizzle with pan juices.
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25
Serve immediately.
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26
When pureeing a mixture that contains more solids than liquid, add the solids first, then pulse the blade to break them down, then add liquid.
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27
Use caution when blending a hot sauce, and never fill the blender more than a third full.
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28
Otherwise, the heat will force the top off the machine.
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29
Choux is French for cabbage, but the translation is not literalthere is no cabbage in this dish.
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30
Since corn was not a staple of the Acadians diet, its believed that the Indians taught the French settlers of Louisiana to make maque choux.
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31
This dish is essentially smothered corn or a Cajun version of Yankee succotash made with tomatoes, onions, and green pepper.
