1. In a medium pot over medium heat add the corn salsa, the can of corn and the cream. Bring to a simmer and stir. Cook until everything is warmed through.
2. Using an immersion blender, puree the corn. I like it a little chunky so I leave some whole pieces but feel free to puree it smooth. You may need a little more milk if it gets too thick.
   1. Note: if you do not have an immersion blender you can use a food processor or a traditional blender. The immersion blender is less to clean up so it’s my go-to.
3. Place pot back on the stovetop to keep warm while you make the scallops.
4. Dry the scallops with paper towels and leave in the paper towels until you are ready to sear. In a skillet heat a drizzle of olive oil over high heat. (not even enough to cover the entire bottom, you don’t want the scallops swimming in oil) Once hot salt and pepper your scallops and place in the hot oil. Salt and pepper the other side. Cook for 2 minutes and add a pat of butter and cook one more minute. Flip and cook the other side for 2 minutes then add another pat of butter.
   1. Note: do overcrowd your skillet (as I did) you will lower the temp and your scallops will not get crispy. They will still taste good but won’t have the crispy edges.
5. Plate by scooping the creamed corn into a shallow bowl and top with 5 scallops each. Serve immediately and enjoy!

Suggestion: The next time I make this (probably next week, lol) I’m going to add a fresh element like some pickled onions or some microgreens (as my friend Rania suggested when we were discussing this invention I discovered – lol). The recipe is delicious as is but if you’re looking to kick it up a notch, add a little something fresh to the top!