date:Jan 22, 2014
pan clean with paper towel.
3. Process the corn mixture, cream and 1 tbs of remaining oil in a food processor until smooth. Season.
4. Heat half the remaining oil and 15g of remaining butter in the frying pan over medium-high heat. Cook half the scallops for 1 minute each side or until golden and almost cooked through. Transfer to a plate. Repeat with remaining oil, 15g of remaining butter and remaining scallops. Keep warm.
5. Add remaining butter to the pan. Cook, swirling pan occasionally,