Seared Scallops with Creamed Corn

Combine corn kernels, chicken broth, 2 tablespoons of melted butter, a pinch of cayenne pepper, and salt in a saucepan; heat it gently over medium-low flame until the corn is tender, taking about 5 minutes to achieve this.

Carefully pour the corn mixture into a blender, leaving enough space for it to expand; cover the blender and press down firmly on the lid before pulsing a few times, then leaving it to blend further. Blend the corn mixture in batches until smooth and creamy.

Transfer the blended corn mixture through a fine-mesh strainer into another saucepan; season it with salt to taste.

Prepare the scallops by tossing them in a bowl along with Fresno pepper, canola oil, kosher salt, and smoked paprika until they are evenly coated. Separate the pepper slices from the scallops.

Heat a large, heavy skillet over high heat until it reaches an extremely hot temperature, taking about 5 minutes to achieve this. Cook the scallops in the scorching hot skillet until they are browned on one side, taking about 3 minutes to achieve this. Flip the scallops over and cook on the other side until they are cooked through, taking about 3 minutes more to achieve this. Meanwhile, cook the sliced peppers on the side of the skillet while the scallops are cooking.

Once the skillet is removed from heat, transfer the cooked scallops to a plate, leaving the peppers in the hot skillet. Stir water and 1 tablespoon of melted butter into the peppers until the butter has fully incorporated; drizzle lemon juice over the peppers to give them a glossy finish. Stir the peppers gently to coat them evenly with the glaze.

Divide the corn cream among four bowls; place 3 scallops over each bowl of corn puree and top with the glazed peppers. Garnish with radish sprouts to complete the dish.