Heat the grill. Shuck the corn and lightly coat with olive oil. Cook the corn on the grill allowing all sides to lightly char. This gives the dish a smoky flavor. With a sharp knife, cut the kernels away from the cob. Heat a saucepan over medium heat. Pour the whipping cream into the pot and add the corn kernels. Grate the nutmeg onto the liquid, enough to sparsely cover the surface in a fine dust. Keep the cream at a simmer, do not let it boil or separate. Cook the liquid for about 10 minutes, until it reduces enough to coat the back of a wooden spoon. Keep the sauce warm until needed. Heat a Teflon coated sauté pan over medium high heat. Coat the bottom of the pan in olive oil and wait for the oil to heat. Place the scallops in the pan and cook until a golden crust has formed (about 30 seconds), then flip and cook the second side. Scallops should be golden on the outside but medium rare inside.moreless
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