Instructions

Corn Relish: In a medium skillet, heat 1 teaspoon of the oil over medium-high heat. Add the corn and cook, stirring until starting to caramelize, about 4 minutes. Add the garlic, 1/4 teaspoon of the salt, 1/8 teaspoon of the pepper, the cumin, and coriander, and cook, stirring, until fragrant and the corn is caramelized, about 1 minute. Remove from the heat and let cool slightly.
 
In a bowl, combine the corn and the remaining ingredients. Adjust the seasoning, to taste, and let rest for 1 hour before serving.
 
Scallops: Lightly season both sides of the scallops with salt and pepper. In a medium bowl, beat the eggs with the water and 2 teaspoons of the Essence. In another bowl, combine the masa harina, flour and the remaining 4 teaspoons of Essence. One at a time, dip the scallops in the egg wash, letting the excess drip off, then dredge in the masa mixture to coat evenly.
 
In a medium saucepan, heat enough oil to come 2 inches up the side of the pan over medium-high heat to 365 degrees F. Add the scallops in batches and cook until golden brown, about 2 minutes. Transfer to paper towels to drain and lightly season with Essence.
Divide the corn relish among 4 plates and arrange 6 scallops on top. Garnish with the chopped herbs and serve immediately.
 
Yield: 4 servings

• 24 sea scallops (about 1 pound), tough side mussels removed and patted dry
• Salt
• Freshly ground black pepper
• 2 large eggs
• 1 tablespoon water
• <RECIPE_ID:14>6 teaspoons Essence, plus more for dusting
• 1 cup masa harina
• 1/2 cup all-purpose flour
• Vegetable oil
• Chopped fresh herbs, garnish
• CORN RELISH:
• 4 teaspoons olive oil
• 1 1/2 cups corn kernels
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 cup chopped red onions
• 1/2 cup chopped seeded tomatoes
• 1 tablespoon white wine vinegar
• 4 teaspoons minced fresh cilantro
• 1 firm-ripe avocado, peeled, seeded, and cut into small dice

Essence