I recently made this Seared Scallops with Smoky Sweet Corn Puree, and I can’t stop thinking about it. The creamy, smoky corn puree pairs perfectly with the tender, caramelized scallops, and the whole dish feels like it came straight out of a fancy restaurant.
The best part? It’s surprisingly simple, even for those of us who aren’t professional chefs. I can already picture serving this at my next dinner party. Trust me, once you try it, you’ll want to make it again and again.
For a fun appetizer idea, you might also pair this with homemade mozzarella sticks recipe.
Ingredients (Serves 2)
- Bacon (4 slices): Adds a smoky, savory flavor to both the scallops and the corn puree. Use regular or smoked bacon for the best results.
- Butter (1 tablespoon): Helps achieve the perfect sear on the scallops while enhancing the richness of the dish.
- Scallions (1 small bunch): Use the white and light green parts for a subtle onion flavor that brightens the puree.
- Sweet Corn (3 ears): Fresh, grilled corn works best. Avoid canned corn as it lacks the natural sweetness.
- Cream Cheese (4 ounces, softened): Creates a creamy texture for the puree. Softening it ensures it blends smoothly.
- Half-and-Half or Heavy Cream (½ cup): Adds richness to the puree. Heavy cream gives a thicker consistency.
- Cayenne Pepper and Smoked Paprika (to taste): Adds a mild kick and smoky depth to the dish.
- Sea Scallops (8 large): Go for fresh, high-quality scallops. Avoid scallops treated with chemicals.
- Salt and Freshly Ground Black Pepper (to taste): Bring out the natural flavors of the ingredients.
- Fresh Chives (1 tablespoon, chopped): Used for both flavor and garnish.
Note: These ingredients serve 2 people. For larger gatherings, simply double or triple the quantities.
Variations to Try
- Dairy-Free: Replace cream cheese with vegan cream cheese and half-and-half with almond or cashew cream.
- Spicy Upgrade: Add a finely diced jalapeno to the puree for extra heat.
- Vegetarian: Substitute scallops with grilled tofu or roasted mushrooms for a plant-based option.
- Low-Fat: Use reduced-fat cream cheese and milk instead of heavy cream to lighten the dish.
If you’re looking for more hearty and flavorful dishes, try this chicken bacon ranch sloppy joes recipe for a casual yet satisfying option.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Equipment You Need
- Sharp Chef’s Knife: For chopping scallions and cutting bacon.
- Cutting Board: A sturdy surface for prepping vegetables.
- Nonstick Skillet: Ideal for perfectly searing scallops.
- Food Processor or Blender: For creating a smooth corn puree.
- Large Bowl: To hold and stabilize corn while cutting the kernels.
How to Make Seared Scallops with Smoky Sweet Corn Puree
Step 1: Prepare the Corn Puree
Start by heating a skillet over medium heat. Cook the bacon pieces until crisp, then transfer them to a paper towel-lined plate. Reserve a tablespoon of the bacon grease and wipe the skillet clean.
Melt butter in the skillet along with the reserved bacon grease, then sauté the chopped scallions until softened. Add the sweet corn, cream cheese, and heavy cream. Stir everything until the cream cheese has melted smoothly.
Step 2: Blend the Corn Mixture
Transfer half of the sautéed corn mixture into a food processor or blender. Blend until creamy but still slightly textured. Pour it back into the skillet, mix well, and keep it warm on low heat. Adjust the seasoning with cayenne, salt, and black pepper, tasting as you go.
Step 3: Sear the Scallops
Pat the scallops dry with paper towels to ensure a golden-brown sear. Season them with salt, pepper, and smoked paprika. Heat a teaspoon of bacon grease in a nonstick skillet over medium-high heat. When the skillet is hot, sear the scallops for 2-3 minutes on each side until they form a crust. They should be cooked to medium doneness for optimal tenderness.
Step 4: Assemble
Stir chopped chives and half of the crisped bacon into the warm corn puree. Spoon the puree onto a plate as a base, then place the seared scallops on top. Garnish with the remaining bacon pieces and additional fresh chives for presentation.
Additional Tips for Making This Recipe Better
- Use Fresh Ingredients: Fresh scallops and corn make a world of difference in both flavor and texture.
- Blot Scallops Dry: Dry scallops caramelize much better and form a lovely crust when seared.
- Don’t Overcrowd the Pan: Sear scallops in batches if needed so they don’t steam or get soggy.
- Adjust Spice Levels: Taste as you season to ensure the right amount of cayenne or smoked paprika for your preference.
- Keep Puree Smooth: For an extra-smooth puree, strain it through a fine-mesh sieve after blending.
How to Serve Seared Scallops with Smoky Sweet Corn Puree
For an elegant presentation, spread a generous layer of the corn puree across the center of a plate. Gently place the scallops on top, arranging them in a circle or a straight line. Sprinkle with extra bacon bits and chives for a pop of color. Pair with a crisp white wine, like Sauvignon Blanc, and serve alongside a simple green salad or roasted asparagus for a complete meal.
Nutritional Information
Each serving (approximately half the recipe) contains the following:
- Calories: 387
- Protein: 20g
- Carbohydrates: 11g
- Fat: 29g
Make Ahead and Storage
- Make Ahead: The corn puree can be made up to a day in advance. Store it in the refrigerator in an airtight container.
- Freezing: The puree can be frozen for up to one month. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm the puree slowly on the stovetop, stirring occasionally. Scallops do not reheat well, so they are best served fresh.
Why You’ll Love This Recipe
This dish has so much going for it, and here’s why it’ll win you over:
- Quick and Elegant: Perfect for impressing guests in just 30 minutes.
- Versatile: Works for special occasions, date nights, or even weeknight dinners.
- Customizable: You can tweak the flavors, heat, or garnishes to suit your preference.
- Rich and Creamy: The smoky-sweet corn puree is luxurious yet easy to make.
- Restaurant Quality at Home: It feels like fine dining without leaving your kitchen.
If you’re planning a dinner party, you can also enjoy similar dinner recipes to impress your guests.
FAQs
Can I use frozen corn instead of fresh corn?
Yes, you can use frozen corn if fresh is unavailable. Thaw it first and pat it dry before sautéing for the puree.
What’s the key to perfectly seared scallops?
Make sure the scallops are completely dry, the skillet is hot, and avoid overcrowding the pan.
Can I substitute shrimp for scallops?
Absolutely! Shrimp works wonderfully and follows the same cooking method.
Is this dish kid-friendly?
It can be! Reduce or omit cayenne pepper to make the flavor milder for children.