Seared Scallops with coppa and creamy corn sauce from The Hog Island Book of Fish & Seafood: Culinar

Ingredients

• ½ teaspoon mild chile powder, such as ancho
• 12 thinly sliced rounds of dry coppa or slices of prosciutto
• 2 cups (480 ml) chicken stock or shellfish stock
• 2 cups (60 g) young watercress or upland cress leaves and tender stems
• 1½ cups (205 g) fresh or frozen corn kernels
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter or olive oil
• drop of truffle oil (optional)
• 1 cup (110 g) chopped white onion
• Fine sea salt and freshly ground pepper
• 2 teaspoons dry sherry
• Fine sea salt and freshly ground black pepper
• ⅔ cup (165 ml) heavy cream
• 12 large sea scallops (about 1½ pounds/680 g), side muscle removed