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Ingredients

• 3 tablespoons extra virgin olive oil (EVOO)
• 2 teaspoons anchovy paste or 4 flat anchovy fillets
• 4 ears corn, kernels scraped from the cob
• 2 shallots, finely chopped
• 4 cloves garlic, finely chopped
• About 1/3 cup white vermouth or 1/4 cup Pernod
• 3/4 cup heavy cream
• Salt and black or white pepper
• 1/4 cup fresh tarragon leaves, chopped
• 16 large sea scallops, trimmed and patted dry
• Vegetable oil, for frying
• Microgreens or pea shoots, for garnish

Description

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