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
Scale
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.
