In a saute pan, heat the olive oil. When the oil is hot, saute the corn, onions, garlic, and peppers for 3 minutes. Season with salt and pepper. Add the frisee, parsley and water.
Cook to wilt the frisee, about 2 minutes. Remove from the heat. Season the scallops with salt and pepper. Dredge the scallops in the sugar. In a sauté pan, heat the remaining 1 tablespoon of olive oil. When the pan is smoking hot, caramelize the scallops for 2 to 3 minutes on each side. Remove from the heat. Spoon the sauce on the bottom of the plate. Mound the salad in the center of the sauce. Arrange the scallops around the salad. Garnish with shaved Truffle, long chives, chopped chives and Essence.
Yield: 4 appetizer servings