Ingredients

• Handful fresh basil leaves
• 1/2 cup extra-virgin olive oil
• 1/2 shallot, chopped
• 1 tablespoon butter
• 2 cups heavy cream
• 6 ears corn, kernels cut from the cob
• Sugar
• 2 tablespoons chopped fresh basil
• 2 tablespoons canola oil
• 12 large (U-10) dry scallops
• 1 to 2 thin slices prosciutto, baked on a baking sheet until crispy

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Instructions

1. For the basil oil: Place the basil into the oil and set aside to infuse.
2. For the basil creamed corn: Cook the shallots in the butter over low heat, covered, until translucent, about 4 minutes. Add the cream and corn kernels, and cook over low heat for another 2 minutes. Taste and add some sugar (up to 1/4 cup) if the corn is not sweet enough. Cook over low heat until the cream reduces and thickens, 8 to 12 minutes more. Add the basil and remove from the heat.
3. For the scallops: Add the canola oil to a very hot large skillet. When shimmering, add the scallops and sear until lightly browned, 1 to 1 1/2 minutes per side.
4. To serve, divide the creamed corn among 4 plates and top with the scallops. Crumble over the prosciutto and drizzle with basil oil (holding back the leaves).