In a large skillet, heat the olive oil, 3 turns of the pan over a medium to medium high heat. Add cappers (or anchovy paste) to melt into the oil.

To removed kernels from corn cob, I used RR trip to take a large bowl and place a upside down smaller bowl in the middle. Place corn on top of small bowl and remove corn with a knife. This will capture all the yummy corn juice too!

Chop your shallots, garlic and tarragon.

Add the corn kernels and their liquid and lightly brown them, about 5 minutes.

Stir in shallots and garlic for 2 minutes.

Then stir in vermouth.

Stir in cream.

Season with salt and pepper. Lower heat to medium low and stir until thickened, about 10 minutes.

Add tarragon and simmer on low heat for a few minutes.

While the creamed corn is cooking, heat a large cast iron skillet over a high heat.

Season scallops with salt and pepper.

Lightly coat the pan with vegetable oil and add the scallops.

Cook, turning once, until caramelized to a dark golden color, 4- 5 minutes.

Serve the cream corn and top with scallops and pea shoots.

For the vegetarian version, I topped the corn with 2 fake chicken tenders.