• 4-5 ears corn
• 2 tablespoons unsalted butter
• 2-4 scallions, thinly sliced, about 1 cup
• ½ -1 Serrano pepper, seeds removed, thinly sliced–use what you like. Some peppers are hotter than others, so taste before you add the whole thing
• Kosher salt and freshly ground black or white pepper
• ½ teaspoon garam masala
• 1 cup heavy cream
• 1 lime, zest removed with a microplane, juiced
• 1 bay leaf
• 1 pound scallops
• Basil and/or cilantro for flavor and garnish

Note: If you don’t have garam masala, you can replace it with any favorite curry mix.

1. Strip the corn off the cob, taking care to remove any silky strings. You should have 2 cups or so.
2. Heat 1 tablespoon butter in a medium sauté pan. Add the scallions and Serrano pepper, season with salt and pepper, and cook until just wilted, about 2 minutes.
3. Add the corn and garam masala and toss a few times. Add the cream, zest, and bay leaf. Cook until the cream starts to thicken and the corn is shiny, 2-3 minutes. Remove from the heat, set aside, and add a few teaspoons of the lime juice. Remove the bay leaf.
4. Remove the abductor muscle, or “sneaker” as we call it in the biz, from the scallops. (I would use them in sauce that was going to be strained.) Season the scallops with salt and pepper.
5. Heat the remaining butter in a large sauté pan over medium heat. Just before it smokes, add the scallops. Cook until golden brown, about 3 minutes. Flip and cook 30 seconds. Squeeze the remaining lime juice over the scallops and immediately transfer to a plate. You may have to cook them in batches. If so, add the lime juice at the end.
6. Serve the scallops on the warm creamy corn and top with torn basil leaves and/or cilantro leaves. Enjoy!