Seared Scallops with Grilled Creamed Corn

Prepare a medium-hot grill (if using a homemade konro, fill 1 chimney with lump charcoal or charcoal briquettes). Arrange the corn on the grill grate and grill, turning occasionally, until the kernels are charred in spots, 8 to 10 minutes. Transfer to a rimmed baking sheet and, when cool enough to handle, cut the kernels from the cobs (you should have about 4 cups of corn).

Heat a No.10 Field Skillet over the grill grates for a couple of minutes. Add the butter. Once the butter has melted, add the flour. Whisk gently until well combined and foamy, 1 to 2 minutes. (If the roux browns too quickly, remove the skillet from the heat and keep whisking.)

Slowly whisk in the milk and creme fraiche, bring to a simmer, and cook until thickened, 2 to 3 minutes. Stir in the corn and season to taste with salt, pepper, and cayenne, if using. Set aside while you cook the scallops.

Pat the scallops dry with paper towels and season with salt. Heat a No.10 Field skillet over the grill grates for a few minutes, then add the grapeseed oil. When the oil shimmers and a few wisps of smoke appear, add the scallops and cook until well browned on the bottom, about 3 to 4 minutes. Using a slotted spatula, flip the scallops over and continue cooking until warmed through, 1 to 2 minutes longer.

To serve family style, top the creamed corn with the scallops and garnish with chives. Otherwise, divide the creamed corn among plates, top with the scallops, and garnish with chives. Serve.