Ingredients:
Scallops:
1. Heat medium saucepan over high heat.
2. Season scallops with salt and pepper.
3. Once pan starts to smoke, add the oil. Place scallops in pan. Leave scallops in pan for approximately 8 minutes until the one side is crispy and golden brown.
4. Flip scallops over, Turn off the heat, add the butter, and baste scallops for approximately 2 minutes, remove from pan.
Corn Mash:
1. Heat saucepan over medium to high heat.
2. Add 1 teaspoon of butter and cook garlic until golden brown.
3. Add the onions, jalapeños and sear until the onions become translucent. Lower the heat to low medium.
4. Add the thyme, corn and the remaining butter.
5. Sweat all the ingredients until the corn starts to become tender ~ approximately 3 minutes. Add the heavy cream. Blend until the corn is tender ~ approximately 10 minutes. Remove 1/4 of corn from the saucepan and blend. Add salt and pepper.
Pancetta Vinaigrette:
1. Heat small saucepan over low to medium heat. Add pancetta in saucepan. Allow the pancetta to render for approximately 10 minutes.
2. Add shallots and sweat until they become translucent. Add the white balsamic.
3. *If you do decided to break into three sessions: Make sure the first two times you add the balsamic you bring it to almost sec or the dry state to really enhance the flavors. Once you get to the third time of the balsamic make sure to scrape all the fond off the bottom of pan once this is done remove from heat. Slowly whisk in the oil and season with salt and pepper. This can be held in a warm place until ready to use. Right before you put the dressing on the plate add the basil, NOT any sooner for the basil will turn black.
