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
Scale
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
