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    Home » Recipes » Fish and Seafood

    By Carol Published: Aug 21, 2014 Modified: Oct 8, 2021 | This post may contain affiliate links. Please read my disclosure.

    Seared Scallops with Smoky Sweet Corn Puree

    Jump to Recipe
    4.75 from 12 votes
    30 minutes
    Seared Scallops with Smoky Sweet Corn Puree is smoky, sweet and delicious and a lovely late summer dinner for two.

    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!

    Photo of Seared Scallops with Smoky Sweet Corn Puree on white plate with napkin and wine glass in the background.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • The inspiration behind this recipe:
    • Tips for buying sea scallops:
    • More sea scallop recipes you'll love:
    • Seared Scallops with Smoky Sweet Corn Puree
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    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
    Seared Scallops with Smoky Corn Puree

    Seared Scallops with Smoky Sweet Corn Puree

    4.75 from 12 votes
    By: Carol | From A Chef's Kitchen
    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!
    PRINT RECIPE PIN RECIPE TEXT INGREDIENTS TO PHONE SAVE RECIPE Saved!
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Fish and Seafood
    Cuisine American
    Servings 2
    Calories 387 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Nonstick Skillet
    • Food Processor

    Ingredients
      

    • 4 slices bacon - cut into ½-inch pieces
    • 1 tablespoon butter
    • 1 bunch scallions - white and light green part only, chopped
    • 3 ears corn - blanched or grilled, kernels removed
    • 4 ounces cream cheese - softened
    • ½ 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.

    Notes

    SUBSTITUTIONS:  May substitute shrimp for the scallops.
    MAKE AHEAD:  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 1-2 tablespoons of water then gently reheat over low heat until heated through.

    Nutrition

    Serving: 1 | Calories: 387kcal | Carbohydrates: 11g | Protein: 20g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 691mg | Potassium: 477mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1673IU | Vitamin C: 4mg | Calcium: 147mg | Iron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Fish and Seafood

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    • Sheet Pan Thai Baked Fish with Broccolini
    • Shrimp and Crab Seafood Casserole
    • Brown Rice Shrimp Paella with Chorizo
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    Categories: Date Night Dinners

    Reader Interactions

    Comments

    1. Joe says

      February 10, 2021 at 3:17 pm

      My wife would love this but is lactose intolerant. Looking for substitutes, Lactaid whole milk for cream, She n have goat cheese -- possible substitute for cream cheese?

      Reply
      • Carol says

        February 10, 2021 at 5:43 pm

        Hi, Joe, Thanks so much for your question. Definitely use the Lactaid whole milk for the cream, but I would use Tofutti vegan cream cheese for the regular cream cheese. If there is a Kroger or Whole Foods near you, you should be able to find it at one of them. Thanks again and hope you and she enjoys!

        Reply
    2. Nancy says

      August 24, 2019 at 1:29 pm

      What an incredible dish, very well balanced and all the ingredients worked amazingly with one another!

      Reply
      • Carol says

        August 25, 2019 at 8:00 am

        Thanks so much, Nancy! So glad you enjoyed!

        Reply
    3. Joann says

      February 07, 2019 at 6:29 pm

      5 stars
      I made this tonight, it came out so good! I used frozen corn. It’s a nice change for something to pair with scallops

      Reply
      • Carol says

        February 07, 2019 at 7:13 pm

        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!

        Reply
    4. Joann says

      February 07, 2019 at 6:29 pm

      5 stars
      I made this tonight, it came out so good! I used frozen corn. It’s a nice change for something to pair with scallops

      Reply
    5. Patty Sponseller says

      March 09, 2018 at 4:11 pm

      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.

      Reply
      • Carol says

        March 09, 2018 at 6:22 pm

        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!

        Reply
    6. Gretchen says

      August 28, 2016 at 6:11 pm

      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 🙂

      Reply
      • Carol says

        August 29, 2016 at 1:26 pm

        Thank you, Gretchen! Glad you enjoyed and please stay in touch!

        Reply
    7. Jenna says

      August 27, 2014 at 12:34 pm

      Beautiful picture, love the sea scallops on top. 🙂

      Reply
    8. Thalia @ butter and brioche says

      August 22, 2014 at 12:35 am

      love scallops! can't remember the last time i had some, definitely going to go out and make this recipe this week!

      Reply

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