Stirred corn and seared sea scallops with lime sauce
Instructions:
- Cut the top half of the kernels off the cobs into a large bowl. Use the back of the knife or a spoon to scrape the remaining kernels and the milky corn liquid into the bowl. Run your hands down the cobs to squeeze out any remaining milk.
- Heat 1 tablespoon of the butter in a large cast-iron skillet over medium-high heat. Add the corn and its liquid to the skillet. Add a pinch of salt. Bring to a boil, stirring to keep the corn from sticking. Reduce the heat and cook at a bare simmer, stirring continuously, until the corn is very tender and thick, about 10 minutes. If the corn gets dry before it thickens, stir in a little half-and-half.
- Remove the skillet from the heat and stir in the remaining 1 tablespoon of butter. Season with salt and pepper and serve hot.