Seared Scallops With Basil, Anchovy And Sweet Corn Pudding

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1 2/3 cups corn kernels (cut from 4 ears of corn)

2/3 cup whole milk

2/3 cup heavy cream

1 tablespoon unsalted butter

1 1/2 tablespoons all-purpose flour


2 large eggs, separated

3 1/2 tablespoons extra-virgin olive oil

16 sea scallops (about 1 pound)

4 anchovy fillets, minced

1 tablespoon plus 1 teaspoon fresh lemon juice

2 tablespoons water

1/3 cup chopped basil

2 cups pea shoots (1 ounce)

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