Brown Butter Scallops, Charred Corn and Chile

Hard-seared scallops basted in nutty brown butter over a sweet, smoky corn salad with lime and Fresno chile.

Dry scallops, ripping hot pan, and don't move them. If they stick, they're not ready. They'll release when the crust forms.

Ingredients

• 12 oz dry-packed sea scallops, side muscle removed
• 2 ears corn, kernels cut off
• 1 Fresno chile, thinly sliced
• 1 lime
• 2 tbsp neutral oil
• 3 tbsp unsalted butter
• 2 thyme sprigs
• ¼ cup cilantro

Method

1. Pat the scallops very dry and salt them. Let them sit on a paper towel while you do the corn.
2. Char the corn in a dry skillet over high heat until spotty black, about 5 minutes. Toss with the chile, lime juice, cilantro and salt.
3. Wipe the pan, add the oil and heat until it shimmers. Lay in the scallops and sear untouched for 2 minutes.
4. Flip, add the butter and thyme, and baste as the butter browns, about 1 minute more.
5. Spoon the corn onto plates, set the scallops on top, and pour the brown butter over everything.