Seared Scallops with Corn Purée & Brown Butter Recipe

Ingredients

• 2 tbsp olive oil
• 1 small shallot (finely chopped)
• 2 cups corn kernels (fresh or frozen, thawed)
• 1 cup vegetable stock (unsalted)
• 1/2 cup heavy cream
• Salt, to taste
• Freshly ground black pepper, to taste
• 12 large sea scallops (patted dry, side muscle removed)
• 2 tbsp olive oil (for searing)
• 1 tbsp unsalted butter
• 4 tbsp unsalted butter
• 1 tsp fresh lemon juice
• 1 tsp fresh thyme leaves (optional)
• Microgreens or fresh herbs (parsley, chives, or basil)
• A drizzle of extra virgin olive oil