Seared Sea Scallops with Smoky Sweet Corn Puree
Published Jul 14, 2025
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When sea scallops are done right, they’re absolutely magical–tender, buttery, and slightly sweet with that irresistible golden crust. This recipe for Seared Sea Scallops with Smoky Sweet Corn Purée is one of those simple-yet-elegant dishes that feels restaurant-worthy but is surprisingly easy to pull off at home in about 30 minutes!
“This is one of the best dishes I have made in a long time!”
Why This Recipe is a Keeper!
Leftover corn inspired me to create this recipe for Seared Sea Scallops with Smoky Sweet Corn Puree. Sea scallops pair perfectly with corn and lend an elegant note to any meal. Best of all, sea scallops are quick and easy to prepare.
This slightly Southern scallops and sweet corn recipe is:
- Quick and easy enough for a weeknight but elegant enough for guests.
- A great way to use up leftover corn.
- Light yet satisfying with a perfect balance of sweet, smoky, and savory flavors.
- A restaurant-quality dish you can make at home in under 30 minutes.
Sweet corn is at its best in the summer, and when puréed, it serves as a velvety base that complements the delicate flavor of the seared scallops. The smoked paprika creates a golden-brown crust on the scallops for a rich, savory contrast to the sweet, smoky purée.
This scallops and corn recipe is proof that when simple ingredients are treated well, they result in something truly special!
How to Make seared sea scallops with smoky sweet corn puree:
Recipe Ingredients:
Here’s everything you’ll need to make this scallop and corn recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Bacon: I used pork bacon, but if you don’t consume pork, use turkey or beef bacon. If using turkey bacon, you won’t have much fat–if any–so you may need to add oil or butter.
- Corn: This scallop and corn recipe is the perfect way to use leftover grilled corn, which is what I used. If you don’t have any, blanch fresh corn for 2 to 3 minutes in salted boiling water, cool in ice water, then scrape the kernels off.
- Cream Cheese: For the most decadent flavor, use full-fat cream cheese. To lower the fat content, use 1/3 reduced-fat or Neufchâtel cheese.
- Heavy Cream: According to government standards, heavy cream must contain at least 36% milk fat and is sometimes labeled as heavy whipping cream. Whipping cream, or light whipping cream, has slightly less fat—between 30 to 36%. You can use either for this recipe.
- Smoked Paprika: Smoked paprika is made from peppers dried over oak smoke, giving it a deep, smoky, slightly sweet flavor. The peppers for regular sweet or Hungarian paprika are air-dried. Although you can use regular paprika, the scallops won’t have that lovely smoky edge.
- Scallops: Last but not least. Be sure to buy sea scallops, not bay. The best way to keep them straight is to think of the body of water in their name: A bay is smaller than a sea, therefore, a bay scallop is smaller than a sea scallop. Make sure “sea scallops” are the only ingredient listed if purchasing a bag of frozen scallops. Once you have the right scallops, a little prep is required. Thaw frozen scallops uncovered in the fridge overnight on a paper towel-lined plate to absorb moisture. Remove the small side muscle if present—it peels off easily and can be tough when cooked. I usually buy my sea scallops at Whole Foods.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Heat a skillet over medium-high heat. Add the bacon. Reduce heat to medium and cook until just crisp, 4 to 5 minutes, adjusting heat as needed to prevent burning or spattering. Transfer crisped bacon with a slotted spoon to a paper towel-lined plate. Pour all but 1 tablespoon of the bacon grease into a small bowl.
- Over medium heat, add the butter, and when melted, add the scallions. Reduce heat to medium-low. Cook until softened, about 2 to 3 minutes.
- Keep the heat at medium-low. Add the corn kernels and stir to coat with the butter/bacon grease.
- Add the cream cheese in small bits along with the half-and-half or cream.
- Continue cooking over medium-low heat until the cream cheese is fully melted and the mixture is smooth. Season to taste with cayenne, salt, and black pepper.
- Transfer half of the corn mixture to a food processor or blender. Alternatively, transfer half to a glass pitcher or small bowl and puree with an immersion blender.
- Process until almost smooth, leaving some corn texture remaining.
- Return to the skillet, stir, and keep warm. Stir chopped chives and half of the cooked bacon into the corn purée.
- Season scallops with salt, black pepper and smoked paprika.
- Heat 1 to 2 teaspoons reserved bacon grease in a large nonstick or cast-iron skillet over medium-high heat. Sear scallops for 2 to 3 minutes per side, or until golden brown and opaque in the center (medium doneness). To serve, place scallops over corn purée and garnish with remaining bacon and more snipped chives.
Chef Tips and Tricks:
- In the Ingredients section above, I provide a few scallop tips. However, I’ve got a full tutorial on how to buy, handle, and sear sea scallops in this scallops recipe.
- If you don’t have leftover or freshly grilled corn, simply blanch it. Bring a pot of salted water to a boil, then blanch for two minutes. Hold the corn briefly under cold running water or immerse it in a bowl of ice water to cool the corn.
- 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.
Recipe FAQs:
It will depend on their size. A typical serving is 6 to 8 ounces per person, generally 4 to 6 scallops.
Those won’t be ideal because the taste of fresh corn in the summertime can’t be beat, but you can use either. I use frozen corn in this Cream Cheese Corn Casserole where some gets pureed and it works fine. Thaw the frozen corn under warm running tap water.
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 just before serving. Scallops do not reheat well.
Serve with:
More sea scallop recipes you’ll love!
- Sweet Corn Risotto with Seared Sea Scallops
- Pan-Seared Sea Scallops with Watermelon Tomato Salsa
- Seared Sea Scallops with Spicy Bacon Sun-Dried Tomato Alfredo
- Pistachio Encrusted Sea Scallops with Champagne Risotto and Roasted Asparagus
- Seared Sea Scallops with Tomato Red Onion and Balsamic Salsa
- Seared Sea Scallops with Jalapeno Brown Butter
Get all my fish and seafood recipes at Fish and Seafood Recipes – From A Chef’s Kitchen.
Seared Sea Scallops with Smoky Sweet Corn Puree
Ingredients
- 4 slices bacon, cut into 1/2-inch pieces
- 1 tablespoon butter
- 1 bunch scallions, white and light green part only, chopped (1/2 cup)
- 3 ears corn, blanched or grilled, kernels removed (2 to 2 1/2 cups)
- 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
- 8-10 large sea scallops, (8 to 10 ounces) side muscle removed and patted dry
- 1-2 teaspoon smoked paprika, depends on preference for smoky flavor
- 1 tablespoon chopped fresh chives, plus more for garnish
Instructions
- Heat a skillet over medium-high heat.
- Add the bacon. Reduce heat to medium and cook until just crisp, 4–5 minutes, adjusting heat as needed to prevent burning or spattering.
- Transfer crisped bacon with a slotted spoon to a paper towel-lined plate. Pour all but 1 tablespoon of the bacon grease into a small bowl.
- Over medium heat, add the butter, and when melted, add the scallions. Reduce heat to medium-low. Cook until softened, about 2-3 minutes.
- Keep the heat at medium-low. Add the corn kernels and stir to coat with the butter/bacon grease.
- Add the cream cheese in small bits along with the half-and-half or cream. Continue cooking over medium-low heat until the cream cheese is fully melted and the mixture is smooth. Season to taste with cayenne, salt, and black pepper.
- Transfer half of the corn mixture to a food processor or blender. Alternatively, transfer half to a glass pitcher or small bowl and puree with an immersion blender. Process until almost smooth, leaving some corn texture remaining.
- Return to the skillet, stir, and keep warm.
- Season scallops with salt, black pepper and smoked paprika.
- Heat 1–2 teaspoons reserved bacon grease in a large nonstick or cast-iron skillet over medium-high heat. Sear scallops for 2–3 minutes per side, or until golden brown and opaque in the center (medium doneness).
- Stir chopped chives and half of the cooked bacon into the corn purée.
- To serve, spoon the purée onto plates, top with seared scallops, and garnish with remaining bacon and additional chives.
Notes
- May substitute shrimp for the 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.”
- 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 just before serving. Scallops do not reheat well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This looks great and definitely added to my to-make list … thanks for posting.
Regarding cutting the corn kernels off the cob … I came across the brilliant tip of using a bundt pan. The raised center with the hole at the top provides a perfect / stable stand to hold the corn cob while cutting and the kernels simply fall down into the pan (no muss, no fuss).
Hi, Bill, Thanks so much for the tip! Yes, this would work along with an angel food cake pan. Thanks again!