SEARED SCALLOPS ON TARAGON CORN BED

What a perfect recipe for summer: fresh, light, inexpensive, easy and intensely flavorful.

1 lb. scallops (I prefer the larger kind)

1 tbsp. butter

1 tsp. olive oil

1 small bag frozen white corn (or 3 fresh white corn ears), defrosted

1 small bag frozen yellow corn (or 3 fresh yellow corn ears), defrosted

1 large bunch tarragon, leaves separated from stem and chopped

Salt, pepper

Corn: If using frozen corn, defrost both bags. Melt 1 tsp. butter in a skillet or wide pot and add the chopped tarragon. Stir for a minute or so until perfumy (i.e. you can smell the great aroma coming from the herb). Don't skimp on the tarragon - it adds great flavor. Then toss in the corn (either from the bag or cut off the corn ears) and cook briefly to maintain the crunch of the fresh corn. Cover and set aside.

Scallops: Heat a thick-bottomed skillet on medium-high heat on top of the stove. Add the butter and oil and swirl to coat. Season the scallops with salt (I prefer coarse salt for added crunch, such as sea salt) and pepper (ever tried talicherry pepper? It's magic) and toss into the skillet. Brown nicely on both sides, about 3 minutes per side.

Assembly: put a pile of corn on each plate, and top with 4-6 scallops. Serve immediately and take your bows.