Seared scallops on corn cream

Cut the kernels off two ears into a bowl, then turn the knife and scrape the cob for the extra juices.

Put the corn in a saucepan with butter over medium-high, add chicken broth or water, a pinch of salt and a shake of cayenne.

Bring to a simmer, turn down to medium-low and cook five minutes.

Let it cool a little, then blend a good minute or two until completely smooth.

Pass it through a fine strainer, pressing with the back of a spatula until everything but the toughest fibrous bits has gone through. Taste, adjust and keep warm.

Dry the scallops perfectly with paper towels; there can be no moisture on the surface.

Drizzle a couple of teaspoons of high heat oil over the cold scallops, not into the pan, and season with salt and smoked paprika; add the sliced red Fresno chili and mix so everything is coated.

Heat a dry pan on high about five minutes until smoking hot, then lay the scallops in and add the pepper rings alongside.

Sear without peeking, roughly three minutes a side; mushy means raw, hard means overcooked, and springing back to the touch is about right.

Remove and reserve the pepper rings, then take the scallops off to a warm plate and turn off the heat.

Throw a splash of water into the residual heat to deglaze, with another little piece of butter and the peppers, glazing the rings in the sweet caramely pan drippings, and squeeze in a little lemon.

Ladle the corn cream into a warm bowl, set three scallops on it, scatter the glazed pepper rings and finish with radish sprouts.