First, prepare the sauce.
Heat 1 tsp (5 ml) of olive oil in a saucepan over medium heat.
Cook the shallots and garlic for about 1 minute until soft but not brown.
Add the corn and vegetable broth and bring to a simmer.
Cook for about 3 minutes, or until the corn is heated through.
Carefully pour the mixture into a blender and blend until very smooth. For a more rustic texture, leave it slightly chunky.
Pour the sauce back into the pan, stir in the tarragon and one pinch each of salt and pepper.
Set aside and keep warm.
Prepare the mushrooms. Wipe them clean and trim the ends.
Slice the thick stems into 1 to 1. 5-inch thick rounds that resemble scallops.
Pat them thoroughly dry with a paper towel.
In a small bowl, mix together the curry powder and the remaining salt and pepper.
Sprinkle half of this spice mixture over one side of the mushroom 'scallops'.
Heat the remaining 1 tsp (5 ml) of olive oil in a large nonstick or cast-iron skillet over medium-high heat.
Place the mushrooms in the skillet, seasoned-side down, and sprinkle the remaining spice mixture on top.
Sear for 2-3 minutes per side without moving them, until a deep golden-brown crust forms.
Do not overcrowd the pan; cook in batches if necessary.
To serve, divide the warm sauce among four plates, creating a small pool.
Arrange the seared mushroom 'scallops' on top and serve immediately.
Do not overcrowd the pan.
Searing the mushrooms in a single layer with space between them allows moisture to escape, preventing them from steaming and ensuring a beautiful crust.
