Seared Scallops on Caramelized Corn with Arugula and Tarragon Butter

This is remarkably easy and can (and should) be done at the last minute, though you can caramelize the corn earlier and just heat it up before serving. Unfortunately, we all dug in before I could take a picture-- what you see above was all that was left by the time I remembered this blog. This was the appetizer for my veal cheek pappardelle.

I thought this wine went really well--
it was crisp and slightly fruity.

You'll need (4 appetizers or 1 main course):

4 scallops
2 ears of corn
2c wild baby arugula or other microgreen
3T butter
1/4c vermouth
2T chopped fresh tarragon

Holding corn on its end (big end down), slide a large knife down the ear, angled slightly in, so kernels come off whole and fall onto a cutting board (some will jump away. catch them).

Melt 1T butter in a heavy skillet. When butter foams and turns golden brown, add corn, salt, pepper. Distribute in a single layer and don't stir. When corn starts to pop, stir and taste: the kernels should be golden and taste sweet. Remove from heat. (You can do this part ahead).

Rinse and dry scallops well. Season with salt & pepper.

In the same pan (wipe it clean with a paper towel if there's black bits), add 1T butter and melt over high heat until golden. Add scallops; once they're in the pan, don't move them. In about 45 seconds, a brownish crust should form on the bottom and creep up the sides; flip them at this point and cook about 45 seconds more on the other side. Remove from pan.

Clean out pan if necessary. Deglaze with vermouth. Let simmer until it loses its alcohol smell, about 45 seconds. Add remaining butter, swirling to create a creamy sauce. Add corn and tarragon; toss to coat.

Arrange arugula in a circle on a plate. Fill circle with corn; top with a scallop.