1. In a sauce pot, add garlic, corn, and season with salt. Simmer for approximately 30 minutes until corn is soft. Add to blender and blend on high until creamy. Strain puree through a chinoix to make sure it is smooth and keep warm.
2. In a small sauce pot add mustard seeds, honey, vinegar and dried currants. Simmer until seeds and currants are re-hydrated and place in fridge until cool. When cool, whisk in shallots, drizzle in olive oil, and season with salt and pepper.
3. Shave the celery stalk with a peeler into a bowl of ice water and set aside until the celery curls... then drain them. Brown the scallops in a saute pan with canola oil and salt on both sides until well browned but not cooked through all the way. In a large serving bowl, lay a layer of the corn puree in the bottom. Place the scallops on top of the puree, and spoon the mustard seed vinaigrette over the top of the scallops. Garnish with a good amount of curled celery and micro celery
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