Scallops with creamed corn purée with Viognier

Ingredients

Corn Purée

2 ears fresh white corn, kernels cut from cob

1 cup chicken broth

2 tablespoons butter

salt to taste

1 pinch cayenne pepper

Scallops

12 large sea scallops, rinsed and patted dry

1 red Fresno pepper, thinly sliced

2 t olive oil

1 t kosher salt

1/2 t paprika, or to taste

1 splash water

1 tablespoon butter, or more to taste

½ lemon, juiced

¼ cup radish sprouts, or sliced green onion stems

Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.

Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season with salt to taste.

Toss scallops, Fresno pepper, olive oil, salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.

Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.

Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.

Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts or green onion stems