Name: Seared Scallops with Smoky Sweet Corn Purée Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound sea scallops (patted dry); 2 tablespoons olive oil (divided); 2 tablespoons unsalted butter; Salt and black pepper to taste; 3 cups fresh or frozen sweet corn (thawed if frozen); 1 small shallot (chopped); 1 garlic clove (minced); 1/2 teaspoon smoked paprika; 1/2 cup chicken broth; 1/4 cup heavy cream; Juice of 1/2 lemon; Fresh chives or microgreens

Jump to Recipe·Print Recipe· 3.9 from 38 reviews

If you are craving a show-stopping yet deceptively simple dish, look no further than this Seared Scallops with Smoky Sweet Corn Purée Recipe. It’s a brilliant harmony of tender, golden-brown scallops paired with a rich, velvety purée bursting with natural sweetness and a whisper of smoky paprika. This dish is the perfect way to celebrate summer’s bounty or impress guests with minimal fuss. Each bite delivers a beautiful contrast between the crispy sear on the scallops and the creamy, luscious corn purée underneath, making it a personal favorite that’s both elegant and comforting.

Seared Scallops with Smoky Sweet Corn Purée Recipe - Recipe Image

Ingredients You’ll Need

Whipping up this Seared Scallops with Smoky Sweet Corn Purée Recipe requires just a handful of ingredients, but each one plays a vital role in building layers of flavor and texture. You’ll find a lovely balance of fresh seafood, sweet corn, aromatics, and a touch of creaminess that brings this dish to life.

Sea scallops (1 pound): Pat them dry for that perfect golden crust when searing.
Olive oil (2 tablespoons): Adds a fruity base for sautéing and searing.
Unsalted butter (2 tablespoons): Boosts richness and helps with caramelization of the scallops.
Salt and black pepper: Essential for seasoning both scallops and purée to perfection.
Fresh or frozen sweet corn (3 cups): The star ingredient for a naturally sweet and vibrant purée.
Small shallot (1, chopped): Adds subtle sweetness and depth to the purée.
Garlic clove (1, minced): Infuses a gentle savory note.
Smoked paprika (1/2 teaspoon): Provides that irresistible smoky kick to balance the sweetness.
Chicken broth (1/2 cup): Creates the perfect consistency and adds savory flavor to the purée.
Heavy cream (1/4 cup): Gives the corn purée its silky smooth texture.
Lemon juice (from 1/2 lemon): Brightens the overall flavor with a fresh zing.
Fresh chives or microgreens (optional): Adds a pop of color and herbaceous freshness as garnish.

How to Make Seared Scallops with Smoky Sweet Corn Purée Recipe

Step 1: Prepare the Smoky Sweet Corn Purée

Start by heating 1 tablespoon of olive oil in a saucepan over medium heat. Toss in the chopped shallot and minced garlic, sautéing them gently for 2 to 3 minutes until soft and fragrant. Next, stir in the sweet corn kernels along with the smoked paprika, letting the flavors mingle as the corn cooks for another 3 to 4 minutes. Pour in the chicken broth and bring the mixture to a simmer, cooking for 5 minutes to soften the corn fully. Remove the pan from heat, stir in the heavy cream, and blend everything until silky smooth using a high-speed blender. For a refined texture, strain the purée through a fine mesh sieve—this step is absolutely worth it. Finally, season with salt, pepper, and lemon juice to taste, and keep it warm while you prepare the scallops.

Step 2: Sear the Scallops to Golden Perfection

In a large skillet, heat the remaining tablespoon of olive oil along with the unsalted butter over high heat. Meanwhile, season both sides of the scallops generously with salt and black pepper. Once the skillet is smoking hot, carefully place the scallops in the pan and resist the temptation to move them around. Let each side sear for about 2 to 3 minutes until a gorgeous golden crust forms and the centers are just opaque. This high heat searing locks in juices and creates that irresistible texture contrast between crisp crust and tender interior.

Step 3: Plate and Garnish with Flair

Spoon the warm smoky sweet corn purée generously onto each serving plate. Nestle the beautifully seared scallops on top, arranging them for a visually appealing presentation. Finish with a sprinkle of chopped fresh chives or microgreens, and if you like, add a squeeze of lemon for a burst of brightness that elevates all the flavors. Serve immediately while everything is fresh and warm.

How to Serve Seared Scallops with Smoky Sweet Corn Purée Recipe

Garnishes

Adding fresh garnishes like chives or delicate microgreens not only gives this dish an elegant finishing touch but also introduces a mild onion-like flavor that cuts through the richness. A light squeeze of lemon just before serving brightens the palate beautifully and complements the smoky notes of the corn purée.

Side Dishes

This dish pairs wonderfully with light, vegetable-focused sides such as a crisp arugula salad or roasted asparagus. Alternatively, serving it alongside buttery mashed potatoes or a simple herbed quinoa can create a more hearty, full meal without overpowering the scallops’ delicate flavors.

Creative Ways to Present

For a stunning dinner party, consider plating the scallops atop individual swirls of the vibrant corn purée, garnished with edible flowers or a drizzle of chili oil for a touch of heat and color contrast. Using shallow bowls instead of flat plates can help contain the purée elegantly, adding to the overall dining experience.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from the Seared Scallops with Smoky Sweet Corn Purée Recipe, store the scallops and corn purée separately in airtight containers in the refrigerator. This will help maintain the best texture and flavor for up to 2 days.

Freezing

The corn purée can be frozen successfully, but scallops do not freeze well once cooked because they tend to become tough and rubbery. Freeze the purée in a sealed container for up to 2 months, then thaw overnight in the fridge before reheating gently.

Reheating

To reheat, warm the corn purée over low heat on the stove or in the microwave, stirring occasionally until heated through. Gently reheat scallops in a hot pan with a bit of butter and olive oil for just a minute per side to avoid overcooking. However, the best experience is always to enjoy the scallops fresh.

FAQs

Can I use frozen scallops for this Seared Scallops with Smoky Sweet Corn Purée Recipe?

Absolutely! Just make sure they are fully thawed and thoroughly patted dry before searing. Dry scallops will brown better and develop that perfect crust you’re aiming for.

Is it okay to substitute chicken broth with vegetable broth?

Yes, vegetable broth works well if you prefer to keep the dish pescatarian or want a lighter broth flavor. It won’t affect the purée’s creaminess or smoky notes.

Can I prepare the smoky sweet corn purée a day ahead?

Definitely, making the purée ahead saves time. Just keep it refrigerated and warm gently before serving to maintain its silky texture and flavors.

What’s the best way to tell when scallops are cooked perfectly?

Look for a golden crust on both sides and coils of slightly firm yet tender centers that are opaque throughout. Overcooking makes them chewy, so timing is key.

Can this recipe be made gluten-free?

Yes, the Seared Scallops with Smoky Sweet Corn Purée Recipe is naturally gluten-free, making it perfect for those with gluten sensitivities or celiac disease.

Final Thoughts

There is something truly magical about combining simple, fresh ingredients into a dish as delightful as this Seared Scallops with Smoky Sweet Corn Purée Recipe. With its impressive look and balanced flavors, it’s bound to become a favorite in your recipe rotation—and a guaranteed hit every time you serve it. So, grab those scallops and fresh corn, and dive into creating this elegant comfort food that feels like a gift to both your taste buds and your soul.