Seared Scallops with Corn Cream

Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.

Pour corn mixture into a blender no more than half full.

Cover and hold lid down; pulse a few times before leaving on to blend.

Purée in batches until smooth.

Pour pureed corn mixture through a fine-mesh strainer into a saucepan.

Season with salt to taste.

Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated.

Separate pepper slices from scallops.

Heat a large heavy skillet over high heat until very hot, about 5 minutes.

Cook scallops in hot skillet until browned on one side, about 3 minutes.

Turn and cook on the other side until cooked through, about 3 minutes more.

Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.

Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet.

Stir water and 1 tablespoon butter into peppers until butter melts.

Drizzle lemon juice over peppers; stir to glaze peppers completely.

Divide corn cream between four bowls.

Place 3 scallops over corn purée and top with glazed peppers.

Garnish with radish sprouts.