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!
The inspiration behind this recipe:
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.
More sea scallop recipes you’ll love:
- Sweet Corn Risotto with Seared Sea Scallops and Basil Salsa Verde
- Pan-Seared Sea Scallops with Watermelon Tomato Salsa
- Seared Sea Scallops with Spicy Bacon Sun-Dried Tomato Alfredo Sauce and Tagliatelle
- 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 and Mango Buttermilk Risotto
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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!
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
- 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.
Nutrition Information:
Yield:
2Amount Per Serving: Calories: 667Total Fat: 48gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 155mgSodium: 1151mgCarbohydrates: 37gFiber: 4gSugar: 11gProtein: 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.
Nancy says
What an incredible dish, very well balanced and all the ingredients worked amazingly with one another!
Carol says
Thanks so much, Nancy! So glad you enjoyed!
Joann says
I made this tonight, it came out so good! I used frozen corn. It’s a nice change for something to pair with scallops
Carol says
Hi, Joann! Thanks so much and so glad you enjoyed! Thanks so much for the five-star rating, too! Hope you’ll keep in touch!
Patty Sponseller says
Hello,
Have you make the corn puree ahead of time and then reheated it? I would like to make this next week for some dinner guests but though that I could make the puree ahead of time.
Carol says
Hi, Patty, Thanks so much for your question. I haven’t reheated the puree, but I think it would be just fine. I think doing it very slowly on the stovetop, stirring frequently, would be your best bet as that cream cheese is going to be stiff. Thanks again and hope your guests enjoy!
Gretchen says
Made tonight on a pretty summer evening..out of this world. I doubled recipe for four and would say if you are going to make for four pare back on recipe, made enough for about 6!! Amazing and will make again! Thank you 🙂
Carol says
Thank you, Gretchen! Glad you enjoyed and please stay in touch!
Jenna says
Beautiful picture, love the sea scallops on top. 🙂
Thalia @ butter and brioche says
love scallops! can’t remember the last time i had some, definitely going to go out and make this recipe this week!