Seared Scallops with Smoky Sweet Corn Puree

Seared Scallops with Smoky Sweet Corn Puree is a wonderful way to use leftover grilled corn and enjoy an elegant dinner for two at the same time!

We’ve been enjoying a wonderful bounty from our garden and at times it’s been challenging to come up with creative ways to use it all.  Therefore, I was surprised when my husband came home the other day from a quick stop at the grocery store with a bag full of sweet corn.

I asked if we were expecting company, but I knew we were not.  Who could blame him–sometimes seasonal produce simply looks too good to resist.

We grilled the sweet corn that night in addition to enjoying a variety of our own produce prepared in various ways.  However, we ended up with leftover sweet corn.

The leftover corn inspired me to create this recipe for Seared Scallops with Smoky Sweet Corn Puree.  Sea scallops always lend an elegant note to any meal and they are so easy and quick to prepare.

Tips for buying sea scallops:

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

I’ve got a full tutorial on how to buy, handle and sear sea scallops in this recipe.

I dusted the scallops with smoked paprika then quickly seared them in butter and bacon drippings.  Mmwaahhh!

If you don’t have leftover or freshly grilled corn, simply blanch the corn.  Bring a pot of salted water to a boil, then blanch for two minutes.  To cool the corn, hold briefly under cold running water or immerse in a bowl of ice water.

To remove the sweet corn from the cob, I like to set the ear into the middle of a large, deep bowl.  It will prevent the kernels from flying everywhere.  Slowly cut in a downward motion with a good, sharp knife.

This sweet corn puree also works well with grilled shrimp, chicken or pork chops.

For more great sea scallops recipes, be sure to try my:

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Seared Sea Scallops with Jalapeno Brown Butter and Mango Buttermilk Risotto is a lovely and flavorful dinner for two that's perfect for a memorable evening!

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Seared Sea Scallops with Tomato Red Onion and Balsamic Salsa

Seared Sea Scallops with Tomato, Red Onion and Balsamic Salsa is a light, elegant, restaurant-quality dish for two!

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Seared Sea Scallops with Spicy Bacon Sun-Dried Tomato Alfredo Sauce

Seared Sea Scallops with Spicy Bacon Sun-Dried Tomato Alfredo Sauce and Tagliatelle made with Bertolli® is easy and perfect for an Italian-inspired romantic dinner for two!

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Pan Seared Sea Scallops with Watermelon Tomato Salsa

Pan-Seared Sea Scallops with Watermelon-Tomato Salsa is the perfect summer meal that requires little to no cooking and it's ready in under 30 minutes!

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Pistachio Encrusted Sea Scallops with Champagne Risotto and Roasted Asparagus

Pistachio Encrusted Sea Scallops with Champagne Risotto and Roasted Asparagus is a beautiful, restaurant-quality meal that's easy to prepare at home.  Perfect for any private celebration for two!

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Sweet Corn Risotto with Seared Sea Scallops and Basil Salsa Verde

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Yield: 2

Seared Scallops with Smoky Sweet Corn Puree

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Seared Scallops with Smoky Sweet Corn Puree is a wonderful way to use leftover grilled corn and enjoy an elegant dinner for two at the same time!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 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 of 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

1. Heat a skillet over medium-high heat.
2. Add the bacon then reduce heat to medium and cook until just crisp, about 4-5 minutes.
3. 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.
4. Heat butter and 1 tablespoon bacon grease in the skillet. Add the scallions and cook until softened, about 2-3 minutes.
5. 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.
6. Transfer half of the corn mixture to a food processor or blender. Process until almost smooth, leaving some corn texture remaining.
7. Return to skillet, stir and keep warm.
8. In a nonstick skillet, heat 1 teaspoon bacon grease over medium-high heat.
9. Season scallops with salt, black pepper and smoked paprika. Cook 2-3 minutes per side or until medium doneness.
10. Stir chopped chives and half of the cooked bacon into corn purée.
11. To serve, place scallops over corn purée and garnish with remaining bacon and more snipped chives.

Nutrition Information

Yield

2
Amount Per Serving Calories 667 Total Fat 48g Saturated Fat 26g Trans Fat 1g Unsaturated Fat 18g Cholesterol 155mg Sodium 1151mg Carbohydrates 37g Net Carbohydrates 0g Fiber 4g Sugar 11g Sugar Alcohols 0g Protein 29g

The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.