If you’re on the hunt for a dish that feels special yet comes together with simplicity and grace, this Seared Scallops with Smoky Sweet Corn Purée Recipe is your new go-to. Imagine tender scallops, perfectly caramelized on the outside with a buttery crust and juicy center, resting atop a velvety purée that bursts with the natural sweetness of corn, beautifully enhanced by smoky paprika and subtle acidity from lemon. This recipe is a celebration of contrasting textures and balanced flavors that will impress any seafood lover and elevate your dinner table with effortless elegance.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role, bringing both texture and flavor to create a harmonious dish. The ingredients are simple but thoughtfully chosen to highlight the star, the scallops, while the creamy purée adds depth and a smoky-sweet dimension.
- Sea scallops (1 pound, patted dry): The centerpiece, fresh scallops ensure a sweet and tender bite.
- Olive oil (2 tablespoons): Used for sautéing and searing, providing a clean, fruity base for cooking.
- Unsalted butter (2 tablespoons): Adds richness and helps create that golden crust on the scallops.
- Salt and black pepper: Essential for seasoning and enhancing natural flavors throughout.
- Fresh or frozen sweet corn (3 cups): The heart of the purée, bringing a luscious sweetness and creamy texture.
- Small shallot (1, chopped): Adds a mellow, aromatic depth to the purée’s base.
- Garlic clove (1, minced): Gives a subtle punch that rounds out the flavor profile.
- Smoked paprika (1/2 teaspoon): Offers that irresistible smoky warmth that transforms the corn.
- Chicken broth (1/2 cup): Adds moisture and savory complexity to the purée.
- Heavy cream (1/4 cup): Brings silkiness and smooth richness to the purée.
- Juice of 1/2 lemon: Brightens and balances the sweetness with fresh acidity.
- Fresh chives or microgreens for garnish (optional): Adds a pop of color and a fresh, herbal note.
How to Make Seared Scallops with Smoky Sweet Corn Purée Recipe
Step 1: Prepare the Corn Purée
Start by heating 1 tablespoon of olive oil in a saucepan over medium heat. Toss in the chopped shallot and minced garlic, letting them cook gently until soft and fragrant, about 2 to 3 minutes. Next, stir in the sweet corn kernels and smoked paprika, cooking together for another 3 to 4 minutes so the corn’s natural sugars begin to caramelize slightly. Pour in the chicken broth and let everything simmer for about 5 minutes, allowing the flavors to meld and the corn to soften perfectly. Remove the pan from heat, stir in the heavy cream, and blend until silky smooth in a high-speed blender. For an extra touch of refinement, strain the purée through a fine mesh sieve to achieve an ultra-luxurious texture. Season with salt, pepper, and the lemon juice to taste, then keep warm while you turn your attention to the scallops.
Step 2: Sear the Scallops
Bring your skillet to a sizzle by heating the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over high heat. Season the scallops liberally on both sides with salt and pepper to enhance their natural sweetness. When the pan is extremely hot—this is key to that perfect sear—add the scallops without moving them. Let them cook undisturbed for 2 to 3 minutes until a gorgeous, golden crust forms on the bottom side. Flip gently and sear the other side for another 2 to 3 minutes. The scallops should be opaque in the center but still tender and juicy, creating the perfect contrast to the creamy purée.
Step 3: Plate Your Seared Scallops with Smoky Sweet Corn Purée Recipe
Spoon a generous bed of the warm smoky sweet corn purée onto each plate. Carefully arrange the beautifully seared scallops on top. For a final flourish, garnish with chopped chives or a scatter of microgreens, and consider a gentle squeeze of lemon juice for that bright, fresh finish. Serve immediately while everything is warm and inviting.
How to Serve Seared Scallops with Smoky Sweet Corn Purée Recipe
Garnishes
Fresh herbs like chives or microgreens not only lend a vibrant green pop to the dish’s presentation but also introduce a subtle herbaceous note that complements the sweet and smoky flavors. A light drizzle of good-quality olive oil or a sprinkle of flaky sea salt can elevate the final plate beautifully.
Side Dishes
This dish shines as a star on its own but pairs wonderfully with simple sides like a crisp green salad dressed with lemon vinaigrette or roasted asparagus. For a more substantial meal, consider serving alongside creamy mashed potatoes or a light quinoa pilaf, which both absorb the luscious purée and complement the scallops perfectly.
Creative Ways to Present
For a striking presentation, serve the scallops in shallow bowls with the purée elegantly swirled or spread out underneath. Alternatively, create person-sized elegant portions by piping the purée with a pastry bag. Another fun idea is to top the scallops with a small dollop of crème fraîche or a dusting of smoked paprika for a subtle color contrast.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Seared Scallops with Smoky Sweet Corn Purée Recipe, store the purée separately in an airtight container in the fridge. The scallops are best enjoyed fresh but can be kept for up to 24 hours if necessary.
Freezing
The corn purée freezes beautifully, so you can make it ahead and simply thaw before serving. Avoid freezing scallops after cooking as their texture can suffer upon thawing, so it’s best to buy fresh for each meal.
Reheating
Reheat the corn purée gently in a saucepan over low heat or in the microwave, stirring occasionally to maintain its smooth texture. Scallops reheat best gently in a warm oven for just a few minutes, but ideally, enjoy them fresh to preserve their tender, juicy texture.
FAQs
Can I use frozen scallops for this recipe?
Absolutely! Just make sure to thaw them thoroughly and pat very dry before searing to ensure you get that perfect golden crust without steaming.
What if I don’t have smoked paprika?
You can substitute with regular paprika and add a tiny pinch of cayenne for a bit of warmth, but the smoky flavor is a lovely touch that really enhances the corn purée.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free since it uses simple, whole ingredients without any wheat-based products.
Can I make the corn purée vegan?
Definitely! Swap the butter for a plant-based alternative and use vegetable broth instead of chicken broth, and you’ll still get a creamy, flavorful result.
How do I know when scallops are perfectly cooked?
They should have a golden crust on the outside and be opaque in the center but still slightly translucent and tender—about 2 to 3 minutes per side on a hot pan works perfectly.
Final Thoughts
You really can’t go wrong with this Seared Scallops with Smoky Sweet Corn Purée Recipe. It’s a dish that feels fancy yet feels like a warm hug on a plate. The marriage of tender scallops with sweet smoky corn makes every bite memorable. Whether you’re cooking for a special occasion or simply treating yourself, this recipe will quickly become a cherished favorite. Trust me, you’ll want to make this one again and again.
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Seared Scallops with Smoky Sweet Corn Purée Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Searing
- Cuisine: American
- Diet: Gluten Free
Description
This elegant American dish features perfectly seared sea scallops paired with a silky, smoky sweet corn purée. The scallops develop a golden crust while staying tender inside, complemented by the creamy, slightly smoky purée with hints of shallot, garlic, and lemon. A sophisticated yet simple main course that’s great for summer dinners or special occasions.
Ingredients
For the Scallops
- 1 pound sea scallops, patted dry
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter
- Salt and black pepper, to taste
For the Smoky Sweet Corn Purée
- 3 cups fresh or frozen sweet corn (thawed if frozen)
- 1 small shallot, chopped
- 1 garlic clove, minced
- 1/2 teaspoon smoked paprika
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- Juice of 1/2 lemon
- Fresh chives or microgreens for garnish (optional)
Instructions
- Prepare the Corn Purée: Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the chopped shallot and minced garlic and sauté for 2–3 minutes until softened and fragrant. Stir in the sweet corn and smoked paprika, cooking for an additional 3–4 minutes to develop flavors.
- Simmer the Purée: Pour in the chicken broth and bring the mixture to a simmer. Cook for 5 minutes to allow the flavors to meld. Remove the saucepan from heat, then stir in the heavy cream for a rich texture.
- Blend and Strain: Transfer the corn mixture to a high-speed blender and blend until completely smooth. For an extra silky consistency, strain the purée through a fine mesh sieve. Season with salt, black pepper, and lemon juice to brighten the flavors. Keep warm until ready to serve.
- Sear the Scallops: Heat the remaining 1 tablespoon olive oil and the butter in a large skillet over high heat until very hot. Season scallops generously on both sides with salt and black pepper. Add scallops to the hot pan without crowding and sear for 2–3 minutes on each side, without moving them, until a golden crust forms and the centers are just opaque.
- Serve: Spoon the warm smoky sweet corn purée onto serving plates. Top with the seared scallops. Garnish with fresh chopped chives or microgreens and an optional squeeze of lemon for added freshness. Serve immediately for best texture and flavor.
Notes
- Use dry-packed scallops and ensure they are thoroughly patted dry to achieve a perfect crust while searing.
- The corn purée can be made up to a day in advance and gently reheated before serving.
- Do not overcrowd the pan when searing scallops; work in batches if necessary to maintain high heat.
- For a vegan or vegetarian version, substitute scallops with pan-seared king oyster mushroom slices and use vegetable broth in the purée.
