Description
Seared Scallops with Smoky Sweet Corn Purée is an elegant American main course featuring perfectly golden-crusted sea scallops served atop a smooth, creamy purée of corn infused with smoked paprika and a hint of lemon. This dish delivers a delightful balance of rich seafood flavors and subtly sweet, smoky notes from the corn, making it a refined choice for a summer dinner or special occasion.
Ingredients
Scale
Scallops
- 1 pound sea scallops (patted dry)
- 2 tablespoons olive oil (divided)
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
Smoky Sweet Corn Purée
- 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
For Garnish (Optional)
- Fresh chives or microgreens
Instructions
- Prepare the Corn Purée: Heat 1 tablespoon olive oil in a saucepan over medium heat and sauté the chopped shallot and minced garlic for 2–3 minutes until softened and fragrant. Add the corn kernels and smoked paprika, cooking for an additional 3–4 minutes to allow the flavors to develop.
- Simmer and Blend: Pour in the chicken broth and bring the mixture to a simmer. Let it cook gently for 5 minutes to soften the corn further. Remove the pan from heat, stir in the heavy cream, and transfer the mixture to a high-speed blender. Blend until completely smooth. For an extra silky texture, strain the purée through a fine mesh sieve. Season with salt, black pepper, and lemon juice according to taste. Keep the purée warm while you sear the scallops.
- Sear the Scallops: Heat the remaining 1 tablespoon of olive oil along with the butter in a large skillet over high heat until very hot. Season the scallops on both sides with salt and pepper. Carefully place the scallops in the skillet, making sure not to overcrowd the pan. Sear undisturbed for 2–3 minutes on each side, allowing each scallop to develop a golden-brown crust while keeping the centers tender and just opaque.
- Plate and Garnish: Spoon warm sweet corn purée onto individual plates. Arrange the seared scallops on top. Garnish with freshly chopped chives or microgreens and add a final squeeze of lemon juice if desired. Serve immediately to enjoy the best flavors and textures.
Notes
- For best results, use dry-packed scallops and ensure they are thoroughly patted dry before cooking to achieve a perfect sear and crust.
- The corn purée can be prepared a day in advance and gently reheated before serving to save time.
- Use fresh corn in season for the best natural sweetness, or thaw frozen corn overnight in the refrigerator before use.
- Adjust seasoning of the purée after blending to suit your taste preference, adding more lemon juice or spice if desired.
