Go Back
Seared Scallops with Smoky Sweet Corn Puree
Ash Tyrrell

Seared Scallops with Smoky Sweet Corn Puree

I have to tell you, making this recipe felt like crafting a five-star restaurant dish right in the comfort of my home. The combination of the perfectly seared scallops and the smoky sweetness of the corn puree was just magical.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 4 slices bacon cut into ½-inch pieces
  • Tip: Crisp bacon adds a smoky crispy texture to the dish.
  • 1 tablespoon butter
  • Tip: Butter enhances the caramelized flavor of the scallops and the corn puree.
  • 1 bunch scallions white and light green parts only, chopped
  • Pro Tip: Use fresh scallions for their mildly sweet onion-like flavor.
  • 3 ears of corn grilled or blanched, kernels removed
  • Tip: Grilled corn brings an irresistible smoky flavor.
  • 4 ounces cream cheese softened
  • Note: Use full-fat cream cheese for a richer puree.
  • ½ cup half-and-half or heavy cream
  • Idea: Heavy cream will make the puree extra velvety.
  • Cayenne pepper to taste
  • Salt and freshly ground black pepper to taste
  • 8 large sea scallops patted dry
  • Pro Tip: Opt for “dry” sea scallops to avoid added moisture.
  • 1 –2 teaspoons smoked paprika
  • Tip: This adds depth and complements the sweetness of the corn.
  • 1 tablespoon chopped fresh chives plus more for garnish

Method
 

  1. Start by cooking the bacon pieces in a medium skillet over medium heat until they’re crispy, about 4-5 minutes. Remove the bacon with a slotted spoon, leaving a tablespoon of the rendered fat in the skillet. Next, add butter to the bacon grease and sauté the chopped scallions until softened, for about 2-3 minutes.
  2. Add the corn kernels, cream cheese, and half-and-half to the skillet with the scallions. Cook the mixture over medium heat until the cream cheese melts into the corn, creating a smooth consistency. Season with salt, pepper, and a pinch of cayenne for a hint of spice. Transfer half of this mixture to a food processor and blend until creamy, leaving some of the corn’s texture intact. Stir the blended mixture back into the skillet and keep warm.
  3. Heat a teaspoon of bacon fat in a separate nonstick skillet over medium-high heat. Pat the scallops completely dry with paper towels, then season with smoked paprika, salt, and freshly ground black pepper. Sear the scallops for 2-3 minutes per side without moving them, allowing a golden crust to form.
  4. Stir some chopped chives and half of the reserved crispy bacon into the smoky corn puree. Plate the puree first, spreading it as a base onto your serving dishes. Place the seared scallops on top, then garnish with the remaining bacon bits and extra fresh chives for presentation.

Notes

  • Dry Scallops Are Key: Pat those scallops completely dry to get a good sear and caramelized crust.
  • Don’t Overcrowd the Pan: Sear scallops in batches if needed to avoid steaming them.
  • High-Heat Sear: Use medium-high or high heat for a quick and effective sear without overcooking.
  • Adjust the Puree Consistency: If you want a thinner puree, simply add a splash of half-and-half or water when blending.