I can't remember where I originally found this recipe but I have been tweaking it for over a decade whenever sweet corn is in season. The corn saute is like a very tangy salsa and is excellent over grilled tuna. Since tuna has been so over fished, however, I switched to sea scallops and the result is almost as good (grilled pork is also nice). When purchasing sea scallops, make sure to get the "dry" versions and not the kind pumped up with "enhancers" which make them ooze liquid in the pan and taste a little chemical. —CrewLunch
diced red onion
ears corn, kernels removed from cobs with a knife
In a large saute pan, add enough canola oil to cover the pan lightly. When hot, add the onion and saute until just beginning to brown. Remove the browned onion to a separate plate.
Add more canola oil to the pan if necessary. Add the corn kernels and saute on medium-high heat. Let the kernels brown, scraping occasionally with a spatula to make sure they are not scorching. This can take up to 10 minutes to brown them properly.
Add the minced ginger and cook for a minute or until just fragrant.
Return the onion to the pan and add the orange juice and vinegar. Simmer and reduce the liquids until they are nearly a glaze on the corn and have have formed a thick sauce.
Add the olive oil, butter and herbs and stir gently. Season with salt and pepper to taste and set aside.
Rinse the scallops and remove any tough bits attached. Dry with a paper towel.
Heat some canola oil on high heat in a new pan. Season the scallops with salt and pepper and gently place the scallops in the pan making sure they are not crowded (do them in batches if they do not fit). Leave them to sear well (about 5 minutes depending on the strength of your stove). Turn and cook through on the other side.
Place 5 scallops on each plate. Take the avocado quarter and slice and fan it on the side. Spoon a generous portion of the sauteed corn over the scallops and serve.