Seared Sea Scallops with Smoky Sweet Corn Puree

4.87 from 22 votes

Seared Sea Scallops with Smoky Sweet Corn Puree

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!

Prep Time15

Cook Time15

Total Time30

Course: Fish and Seafood

Cuisine: American

Diet: Gluten Free

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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

2014 recipe retested and updated.

SUBSTITUTIONS:

May substitute shrimp for the scallops.

TIPS FOR BUYING 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.”

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 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