With a knife, cut/scrape all corn kernels into
pot. Add chicken stock and simmer on medium low
for 5 minutes. Let cool, puree in blender and
pass through a fine mesh strainer (pushing as
much liquid through as possible) into a fresh
bowl or pot.
Completely dry scallops with paper towels
(critical). Slice bell peppers into circles.
Then mix scallops and bell peppers in a bowl
with vegetable oil, kosher salt, and spices.
Meanwhile, preheat a skillet on high heat for 5
minutes with nothing in it. Then, place the
scallops and bell peppers in skillet. Sear for
a few minutes on each side.
To assemble, pour corn cream on a plate to coat
it entirely and then arrange the scallops and
bell peppers on top, garnishing with thyme.
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