If you’re looking to impress with a dish that sparks joy with every bite, this Seared Scallops with Smoky Sweet Corn Purée Recipe is an absolute winner. Imagine perfectly caramelized scallops, tender and juicy on the inside, resting atop a luscious, velvety corn purée that’s smoky and sweet all at once. It’s a dish that feels both upscale and cozy, bringing the flavors of summer’s sweetest corn and fresh seafood together in a way that is simply irresistible.
Ingredients You’ll Need
Getting this dish just right means starting with a handful of simple, high-quality ingredients that each add their magic. From succulent scallops to the sweet, smoky notes of the corn purée, every component plays a key role in flavor, texture, and color.
- Sea scallops (1 pound): Choose large, dry-packed scallops for the best sear and flavor.
- Olive oil (1 tablespoon): Adds richness and a perfect non-stick surface for searing scallops.
- Unsalted butter (2 tablespoons): Used in both the corn purée and to baste scallops for extra depth.
- Sweet corn kernels (2 cups): Fresh is ideal, but frozen works well too for that natural sweetness.
- Shallot (1 small, chopped): Brings a delicate onion flavor without overpowering the dish.
- Garlic (1 clove, minced): Lends subtle warmth and aromatic complexity.
- Smoked paprika (1/2 teaspoon): Infuses the purée with a subtle smoky undertone that makes all the difference.
- Salt and black pepper (to taste): Essential for balancing and enhancing all flavors.
- Chicken or vegetable broth (1/2 cup): Adds moisture and depth to the corn purée without heaviness.
- Heavy cream (1/4 cup): Creates an irresistibly creamy, smooth texture.
- Chopped chives or microgreens (for garnish): Adds a pop of color and fresh brightness.
- Lime wedges (optional): A squeeze of citrus elevates the overall flavor profile wonderfully.
How to Make Seared Scallops with Smoky Sweet Corn Purée Recipe
Step 1: Preparing the Corn Purée
Begin your delicious journey by melting butter in a saucepan over medium heat until it gently bubbles. Toss in the shallot and garlic, cooking until they are soft and fragrant, which builds the base for your purée’s rich flavor. Next, stir in the sweet corn kernels along with the smoked paprika, salt, and pepper, letting the sweetness and smoky hints develop for a few minutes. Pour in the broth, allowing everything to simmer together and deepen in flavor. Finally, stir in the heavy cream, then blend the mixture until perfectly smooth and velvety. For that extra special touch, strain the purée through a fine mesh sieve to achieve a silky texture that will cradle your scallops beautifully.
Step 2: Searing the Scallops
While the purée stays warm, pat your scallops dry as dry as you can to ensure an unbeatable golden crust. Season them generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering, then place the scallops carefully, making sure not to overcrowd the pan. Let them sear undisturbed for 2 to 3 minutes on each side so they develop that stunning crust and are just opaque in the center. In the final minute, add the butter and spoon the melted goodness over the scallops—this basting step adds luxurious flavor and helps keep them moist.
Step 3: Assembling the Dish
To serve, spread a generous spoonful of the warm corn purée on the plate. Arrange the seared scallops atop the purée and garnish with fresh chives or microgreens for an inviting burst of green. Sprinkle a pinch of extra smoked paprika if you love that smoky kick, and finish with a squeeze of lime for a delightful zing that lifts every bite. Serve immediately and savor the harmony of flavors.
How to Serve Seared Scallops with Smoky Sweet Corn Purée Recipe
Garnishes
A thoughtful garnish can elevate your presentation and flavor. Chopped chives add a mild oniony crispness, while microgreens contribute a subtle pepperiness and vibrant color. If you want to amp up the smoky character, a light dusting of smoked paprika on top adds visual appeal and flavor. And don’t underestimate the power of a lime wedge to bring fresh acidity and brightness to the dish.
Side Dishes
This dish shines best when paired with complementary sides that don’t overpower. Light, crisp salads with citrus vinaigrette or simple roasted vegetables like asparagus or green beans enhance the meal’s freshness. For a heartier option, buttery mashed potatoes or a fluffy quinoa pilaf offer a comforting balance to the delicate scallops and rich corn purée.
Creative Ways to Present
Feeling adventurous? Try serving the scallops and purée in shallow soup bowls for a dramatic effect. You could also pipe the corn purée onto the plate in elegant swirls or dots before laying down the scallops for a modern touch. A drizzle of herb oil or a sprinkle of toasted corn kernels can add delightful texture and visual interest.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though that’s rare!), store the scallops and corn purée separately in airtight containers in the refrigerator. Scallops are best enjoyed within 1 to 2 days to maintain their texture and flavor. The corn purée can last a bit longer and remains delicious for up to 3 days.
Freezing
While freezing scallops after cooking isn’t ideal because they can become rubbery, the corn purée freezes beautifully. Portion it into freezer-safe containers and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove with a splash of broth or cream to bring it back to life.
Reheating
To reheat scallops, warm them gently in a skillet over low heat with a little butter or oil, just until warmed through—resist reheating in the microwave to prevent toughness. The corn purée reheats best on the stove over low heat, stirred occasionally to keep it creamy and smooth.
FAQs
Can I use frozen scallops for this recipe?
Absolutely! Just be sure to thaw them completely and pat them dry to ensure a perfect sear and prevent steaming in the pan.
What can I substitute for heavy cream in the corn purée?
If you want a lighter version, coconut cream or full-fat milk can work, though the texture might be slightly less rich but still delicious.
How do I get the scallops to have a nice crust?
Dryness is key—pat your scallops very dry before seasoning and use a hot skillet with minimal moving once they hit the pan. This helps form that golden, caramelized crust.
Can I prepare the corn purée in advance?
Yes, the corn purée can be made up to a day ahead. Just warm it gently before serving; it tastes just as amazing made ahead as fresh.
What wine pairs well with this dish?
Try a crisp white wine like Sauvignon Blanc or a lightly oaked Chardonnay — they complement the sweet, smoky, and savory flavors beautifully.
Final Thoughts
Trust me when I say this Seared Scallops with Smoky Sweet Corn Purée Recipe will become a beloved favorite in your recipe arsenal. It’s an effortless way to transform simple ingredients into an elegant, flavorful experience that’s perfect for special occasions or just a memorable weeknight dinner. Don’t hesitate—give it a try and watch your guests’ faces light up with each bite!
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Seared Scallops with Smoky Sweet Corn Purée Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This elegant American dish features seared sea scallops served atop a creamy, smoky sweet corn purée. The scallops are perfectly caramelized on the stovetop and complemented by the richly flavoured corn purée made with shallots, garlic, smoked paprika, and a touch of cream, making it an ideal seafood main course for a sophisticated dinner.
Ingredients
For the scallops:
- 1 pound sea scallops (about 12 large)
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the corn purée:
- 2 cups sweet corn kernels (fresh or frozen)
- 1 tablespoon unsalted butter
- 1 small shallot, chopped
- 1 clove garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth or vegetable broth
- 1/4 cup heavy cream
Garnish:
- Chopped chives or microgreens
- Extra smoked paprika (optional)
- Lime wedges (optional)
Instructions
- Make the corn purée: In a saucepan over medium heat, melt the butter. Add the chopped shallot and minced garlic and cook for 2–3 minutes until softened. Add the corn kernels, smoked paprika, salt, and pepper and cook for another 3–4 minutes. Pour in the broth and simmer for 5 minutes. Stir in the heavy cream, remove from heat and let cool slightly. Transfer the mixture to a blender or use an immersion blender to blend until smooth. For an ultra-smooth texture, strain the purée through a fine mesh sieve. Keep warm.
- Prepare the scallops: Pat the scallops very dry using paper towels and season both sides with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat until hot. Add the scallops and sear without moving them for 2–3 minutes per side, until a golden crust forms and the scallops are just opaque in the center. In the last minute of cooking, add the butter to the pan and baste the scallops by spooning the melted butter over them.
- Assemble the dish: Spoon the warm corn purée onto serving plates. Top each plate with the seared scallops. Garnish with chopped chives or microgreens, a pinch of smoked paprika if desired, and a squeeze of lime juice. Serve immediately for best flavors and texture.
Notes
- Ensure scallops are very dry before searing to achieve the best golden crust.
- The corn purée can be made a day in advance and gently reheated before serving.
- Use fresh scallops if possible for optimal texture and flavor.
- Vegetable broth can be substituted to make the recipe fully pescatarian.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
