Prepare the pudding, sauce and oil.
Put a portion of the pudding on the plate. NOTE: Pudding recipe uses a mini muffin tin. I've yet to have them pop out of the tin properly. If they fall apart, scoop out what sticks to the tin, and top with the part that did come out. Very little is visible.
Preheat your pan to very hot. Remove the little muscle from the scallops. Season the scallops with salt and pepper. Add oil to the hot pan and then add the scallops. Do not move them. Let them sit till they develop a nice sear. Turn once and cook till done. NOTE: Be carefull here as it is very easy to overcook a scallop. I like about 120 internal temp.
Place one serving of the pudding on the plate. Top that wih 1 tablespoon of the sauce, and then 1 scallop. Drizzle very little of the lemongrass oil on the plate and serve. Be careful with the oil as it is intensely flavored.
Put the wine, shallots, thyme, bay leaf, and scallops in a sauce pan and simmer over medium heat till reduced by half.
Add the cream, and reduce again till thickened.
You can prepare ahead up to this point. When ready to serve, warm sauce, and whisk in the butter a little at a time till each addition is incorporated.
Whisk in the vinegar. Add lemon juice and salt to taste. Strain and serve.
Use the lemongrass leaves here, not the stems/stalk. Clean it very well with a vinegar solution to kill any bacteria and dry completly.
Place the oil and lemongrass in a blender and process untill the lemongrass is very, very fine and the liquid is emerald green.
Put through the finest strainer you have, I used a superbag.
This is a very intense oil. Use sparingly.
Saute half the corn in the butter.
While corn sautes, cream the remaining corn in a blender and assemble remaining ingredients.
Add the creamed corn. Cook for about 3 - 4 minutes. Add the cream and cook another 3 - 4 minutes. Add the sugar, salt, and corn meal. Return to a simmer for a few minutes.
Allow to cool, then add the herbs.
Beat the egg yolk, and add to the corn. Whip the egg white to soft peaks and fold into corn. Portion the batter and bake in a preheated 350 degree oven for about 20 minutes or till golden on top