Scallops with sweet corn puree, almonds and truffle oil

Scallops with sweet corn puree, almonds and truffle oil:
Ocean and earth flavours, make the most of the end of season sweet corn.

Scallops:
12 large scallops
50g butter

Corn puree:
2 cobs of corn
1 garlic clove
1 spring of thyme
150ml chicken stock
1Tlbs creme fraiche

Salad:
1Tlbs capers
2Tlbs roasted almonds, chopped.
1Tlbs finely chopped chives
1-2tsp white truffle oil

Sea salt
Cracked black pepper


Method:

Corn puree:
Bring a salted pot of water to the boil; cook the corn for 4min, strain, cool. Cut the kernels from the cob and place in a sauce pan with the stock, smashed garlic clove and thyme, Simmer for 5-7 min. Remove the thyme and place every thing in a blender with the creme fraiche, blend until smooth. Season with salt and pepper.

Drain the capers and wash under running water, dry & reserve.

Scallops:
Rub the scallops in olive oil, season with salt & pepper. Heat a thick-bottomed pan to a medium heat; add the butter then place the scallops in the pan while the butter is still melting. Cook for 1min then turn the scallops and cook for another minute, add the capers to the pan and remove from heat.

To serve:
Spoon some corn puree down the centre of a plate. Place three or five scallops (depending on size) on the corn puree. Spoon over some capers and pan juices then sprinkle with the almonds, chives and lastly a small drizzle of truffle oil.
This recipe will serve 4 people a starter sized portion.