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Close-up of seared scallops on sweet corn puree.

Seared Scallops With Smoky Sweet Corn Puree

Delight in perfectly seared scallops served atop a creamy, smoky sweet corn puree. This dish offers a delightful balance of textures and flavors, perfect for a special occasion or a sophisticated weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 people
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Scallops
  • 1 pound large sea scallops patted dry
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • to taste Salt and pepper
Corn Puree
  • 2 ears corn kernels removed
  • 1/4 cup heavy cream
  • 1 tablespoon smoked paprika
  • 1 tablespoon chopped chives for garnish

Method
 

  1. Combine corn kernels, heavy cream, and smoked paprika in a saucepan.
  2. Cook over medium heat until corn is tender, about 10-15 minutes.
  3. Puree until smooth. Season with salt and pepper. Keep warm.
  4. Season scallops with salt and pepper.
  5. Heat olive oil and butter in a skillet over medium-high heat until shimmering.
  6. Sear scallops for 2-3 minutes per side, until golden brown and cooked through.
  7. Spoon corn puree onto plates. Top with seared scallops.
  8. Garnish with chopped chives and serve immediately.

Notes

For best results, use fresh, high-quality sea scallops. Be careful not to overcook the scallops, as they can become tough.