Miguel Mastre's scallops with grilled corn salsa

Serves 2

1 corn on the cob

1 large chilli

1 large tomato, deseeded, finely diced

1 garlic clove, crushed

1/4 cup basil leaves, finely sliced

splash of olive oil

1/2 lemon, juice only

6 scallops, on the half shell

1 tsp butter

2 tbsp salmon caviar

1/4 cup kale crisps

Grill corn and chilli on a skillet until charred. Cut the kernels off and add to a mixing bowl, along with the finely diced, charred chilli, tomato, garlic, basil, olive oil and lemon juice. Season well with sea salt and freshly cracked pepper. Remove scallops from the shells. Heat a non-stick pan until hot. Place a piece of baking paper in your hand and place all the scallops on the baking paper. Flip your hand with the scallops into the pan so they all hit the heat at once. Cook for 2 minutes, turn and add the butter and a squeeze of lemon juice. Place scallops back into the clean shells. Top with salsa, caviar and kale crisps.