Seared Scallops with Smoky Sweet Corn Puree

If you’re looking to impress your guests with a dish that combines elegance with a burst of flavor, seared scallops with smoky sweet corn purée is the perfect choice. This dish marries the delicate, buttery richness of seared scallops with the earthy sweetness of corn, elevated by a hint of smokiness. Whether you’re preparing a special dinner or simply indulging in a gourmet meal at home, this recipe will leave a lasting impression.

Why Seared Scallops with Smoky Sweet Corn Purée?

This dish is a beautiful blend of textures and flavors. The seared scallops are tender with a crispy golden crust, while the sweet corn purée is creamy and rich, with a subtle smokiness that adds depth. It’s a sophisticated dish that’s surprisingly simple to prepare, making it an ideal choice for both seasoned cooks and kitchen novices.

Ingredients for Seared Scallops with Smoky Sweet Corn Purée

For the Scallops:

• 1 pound of large sea scallops
• Salt and freshly ground black pepper
• 2 tablespoons of unsalted butter
• 1 tablespoon of olive oil
• Lemon wedges for serving

For the Smoky Sweet Corn Purée:

• 4 ears of fresh corn, kernels removed
• 1/2 cup of heavy cream
• 1 teaspoon of smoked paprika
• 1 tablespoon of unsalted butter
• Salt and pepper to taste
• Fresh herbs (such as chives or parsley) for garnish

Preparing the Smoky Sweet Corn Purée

Step 1: Cooking the Corn

Begin by removing the kernels from the ears of corn. Heat a tablespoon of butter in a medium saucepan over medium heat. Add the corn kernels and cook, stirring occasionally, until the corn is tender and slightly caramelized, about 8-10 minutes.

Step 2: Blending the Purée

Transfer the cooked corn to a blender or food processor. Add the heavy cream and smoked paprika, and blend until smooth. For an ultra-smooth purée, you can pass the mixture through a fine mesh sieve. Season with salt and pepper to taste.

Step 3: Keeping the Purée Warm

Return the purée to the saucepan and keep it warm over low heat, stirring occasionally. This will ensure it’s ready to serve when the scallops are done.

How to Perfectly Sear Scallops

Step 1: Preparing the Scallops

Pat the scallops dry with a paper towel to remove any excess moisture. This step is crucial for achieving a good sear. Season both sides of the scallops with salt and freshly ground black pepper.

Step 2: Heating the Pan

In a large skillet, heat the butter and olive oil over medium-high heat. The pan should be hot enough that the scallops sizzle when they hit the surface, but not so hot that the butter burns.

Step 3: Searing the Scallops

Place the scallops in the skillet, making sure they are not touching each other. Sear the scallops for 2-3 minutes on each side, or until they develop a golden-brown crust. Avoid moving the scallops around in the pan to ensure an even sear.

Step 4: Resting the Scallops

Once the scallops are seared to perfection, transfer them to a plate and let them rest for a minute. This allows the juices to redistribute, ensuring each bite is tender and flavorful.

Plating and Serving Tips

Step 1: Creating a Stunning Presentation

To plate the dish, spread a generous amount of the smoky sweet corn purée on each plate. Place the seared scallops on top of the purée, and garnish with fresh herbs and a squeeze of lemon juice for a bright finish.

Step 2: Pairing with Side Dishes

This dish pairs beautifully with light, fresh sides such as a simple green salad, roasted asparagus, or a citrusy vinaigrette. You could also serve it with a glass of crisp white wine like Sauvignon Blanc or Chardonnay to complement the flavors.

Step 3: Adding Final Touches

For an extra touch of elegance, sprinkle a small amount of finishing salt over the scallops just before serving. This will enhance the flavor and add a bit of crunch.

Tips and Tricks for Cooking Scallops

Tip 1: Choosing the Best Scallops

Always opt for “dry” scallops, which are free from preservatives and excess water. They sear better and have a more concentrated flavor.

Tip 2: Avoiding Overcooking

Scallops cook quickly, so it’s essential to keep an eye on them. Overcooked scallops can become tough and rubbery, so aim for a golden crust with a translucent center.

Tip 3: Seasoning Variations

Feel free to experiment with different seasonings for the scallops. A pinch of garlic powder, cayenne pepper, or lemon zest can add an extra layer of flavor.

Nutritional Benefits of Seared Scallops and Corn

High Protein Content

Scallops are an excellent source of lean protein, making this dish both satisfying and nutritious. Protein is essential for muscle repair and growth, as well as overall health.

Rich in Vitamins and Antioxidants

Corn is packed with essential vitamins like B-complex vitamins, which support metabolism, and antioxidants that help protect your body from free radicals. The addition of smoked paprika in the purée also adds anti-inflammatory properties.

Low in Calories, High in Flavor

Despite the rich flavors, this dish is relatively low in calories. It’s a great option for those looking to enjoy a gourmet meal without overindulging.

Frequently Asked Questions

1. Can I use frozen scallops?
Yes, but make sure to thaw them completely and pat them dry before cooking to achieve a good sear.

2. What if I don’t have fresh corn?
You can use frozen or canned corn, but fresh corn will give you the best flavor and texture.

3. How do I know when the scallops are done?
Scallops are done when they are opaque in the center and have a golden-brown crust. They should be firm but still slightly tender when pressed.

4. Can I make the corn purée ahead of time?
Absolutely! The corn purée can be made a day in advance and reheated gently on the stove when ready to serve.

5. What other proteins can I pair with the smoky sweet corn purée?
The smoky sweet corn purée also pairs well with grilled shrimp, roasted chicken, or even a pork tenderloin.

Yield: 2

Seared Scallops with Smoky Sweet Corn Puree

Print

If you're looking to impress your guests with a dish that combines elegance with a burst of flavor, seared scallops with smoky sweet corn purée is the perfect choice. This dish marries the delicate, buttery richness of seared scallops with the earthy sweetness of corn, elevated by a hint of smokiness. Whether you're preparing a special dinner or simply indulging in a gourmet meal at home, this recipe will leave a lasting impression.

Prep Time 15 minutes

Cook Time 15 minutes

Ingredients

• 4 slices bacon - cut into 1/2-inch pieces
• 1 tablespoon butter
• 1 bunch scallions - white and light green part only, chopped
• 3 ears corn - blanched or grilled, kernels removed
• 4 ounces cream cheese - softened
• 1/2 cup half-and-half - or heavy cream
• Cayenne pepper - to taste
• Salt and freshly ground black pepper - to taste
• 8 large sea scallops - patted dry
• 1-2 teaspoon smoked paprika
• 1 tablespoon chopped fresh chives - plus more for garnish

Instructions

• Heat a skillet over medium-high heat.

• Add the bacon then reduce heat to medium and cook until just crisp, about 4-5 minutes.

• Transfer bacon with a slotted spoon to a paper towel-lined plate. Transfer bacon grease to a small bowl and wipe out skillet with a paper towel.

• Heat butter and 1 tablespoon bacon grease in the skillet. Add the scallions and cook until softened, about 2-3 minutes.

• Add the corn kernels, cream cheese and half-and-half or cream. Continue cooking over medium heat or until cream cheese is smooth. Season to taste with cayenne, salt and black pepper.

• Transfer half of the corn mixture to a food processor or blender. Process until almost smooth, leaving some corn texture remaining.

• Return to skillet, stir and keep warm.

• In a nonstick skillet, heat 1 teaspoon bacon grease over medium-high heat.

• Season scallops with salt, black pepper and smoked paprika. Cook 2-3 minutes per side or until medium doneness.

• Stir chopped chives and half of the cooked bacon into corn purée.

• To serve, place scallops over corn purée and garnish with remaining bacon and more snipped chives.

Notes

SUBSTITUTIONS:

• May substitute shrimp for the scallops.

TIPS FOR BUYING SCALLOPS:

• Make sure the scallops you purchase are of high quality and not treated with any chemicals.
• If purchasing frozen bagged scallops, ensure the only ingredient listed is “sea scallops.”

MAKE AHEAD:

• The corn puree can be made 1 day ahead of time.  Cool and refrigerate in a covered container.
• When ready to serve, transfer to a saucepan and add 1 to 2 tablespoons of water then gently reheat over low heat until heated through.
• Sear the scallops.  Scallops do not reheat well.

Nutrition Information:

Amount Per Serving: Calories: 379