If you’re searching for a dish that delivers restaurant-level elegance straight from your own kitchen, look no further than Seared Scallops with Smoky Sweet Corn Puree. This recipe brings juicy, golden-crusted sea scallops together with a luxuriously creamy corn puree, laced with just the right hit of smoky paprika and zingy lime, for a showstopping combination that’s as impressive as it is approachable. Whether you’re making it for date night or a blissful solo dinner, you’re about to fall in love with every vibrant, summery bite!

Seared Scallops with Smoky Sweet Corn Puree Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Seared Scallops with Smoky Sweet Corn Puree lies in its simplicity: each ingredient shines and serves a clear, delicious purpose. Using fresh, quality staples creates a burst of flavor and color in every spoonful — you truly can taste the love in every element.

Sea scallops (1 pound, patted dry): Go for fresh or quality frozen; drying is the key to that crave-worthy golden crust.
Olive oil (1 tablespoon): Provides depth and helps caramelize the corn and aromatics.
Unsalted butter (1 tablespoon): Gives the scallops richness and helps them sear beautifully.
Salt (1/2 teaspoon): Essential for bringing out the natural sweetness of both scallops and corn.
Black pepper (1/4 teaspoon): Adds just a hint of gentle heat.
Fresh or frozen corn kernels (4 cups): The essence of summer; frozen works wonderfully out of season.
Yellow onion, diced (1/2 cup): Lends a mellow, savory backbone to the puree.
Garlic, minced (2 cloves): Provides aromatic depth and a subtle punch.
Smoked paprika (1 teaspoon): The smoky signature that transforms the sweet corn puree.
Cayenne pepper (1/4 teaspoon, optional): A background warmth for those who like a little kick.
Low-sodium chicken broth (1/2 cup): Adds body and bridges the flavors of the puree.
Heavy cream (1/2 cup): For a silky, lush texture; can use half-and-half for a lighter feel.
Fresh lime juice (1 tablespoon): Brightens the dish with a citrus pop right at the end.
Fresh cilantro, chopped (2 tablespoons): Brings freshness and gorgeous color to finish.

How to Make Seared Scallops with Smoky Sweet Corn Puree

Step 1: Prepare the Smoky Sweet Corn Base

Start by heating your olive oil in a large skillet over medium heat. Toss in the diced onion and let it soften for 3 to 4 minutes, just until translucent and fragrant. Stir in the minced garlic, corn kernels, smoked paprika, and cayenne pepper (if you’re feeling spicy). Cook this mixture for about 5 minutes, letting the corn become tender and lightly caramelized—the flavors at this stage are already mouthwatering!

Step 2: Simmer and Blend the Puree

Pour the chicken broth over your corn mixture and bring everything to a simmer. Let it bubble gently for another 5 minutes, allowing the flavors to meld and the corn to soak up all those savory-smoky notes. Stir in the heavy cream for that velvety richness, then carefully transfer the mixture to a blender. Puree until perfectly smooth. Pour it back into your original skillet, season with salt and lime juice, and keep it warm—this is the golden base for your Seared Scallops with Smoky Sweet Corn Puree.

Step 3: Get the Scallops Ready for Searing

Pat your scallops dry, really dry—they should be almost squeaky. This step is non-negotiable for maximizing that gorgeous golden crust. Season them on both sides with a sprinkle of salt and black pepper. Now, you’re ready for a quick sear!

Step 4: Sear the Scallops to Perfection

In a clean skillet, melt the butter over medium-high heat until it’s shimmering and just beginning to brown. Place the scallops in a single layer, making sure they’re not crowded—this is how you get that beautiful sear. Let them cook undisturbed for 2 to 3 minutes on each side. You’re looking for a deep golden crust with a tender, just-cooked center that practically melts in your mouth.

Step 5: Assemble and Finish

To serve, spoon a generous amount of your smoky sweet corn puree onto each plate. Top with those perfectly seared scallops and finish with a flourish of fresh chopped cilantro. The color contrast is stunning, and the aroma is out of this world. Your Seared Scallops with Smoky Sweet Corn Puree is ready to steal the show!

How to Serve Seared Scallops with Smoky Sweet Corn Puree

Garnishes

Give your dish an irresistible finish with a sprinkle of fresh chopped cilantro, microgreens, or even a few curls of thinly sliced scallion. For a zesty touch, add a few drops of extra lime juice or a dusting of smoked paprika. The vibrant colors really pop against the smooth golden corn, making each plate look like restaurant art.

Side Dishes

Seared Scallops with Smoky Sweet Corn Puree shines with simple sides: try a crisp, lightly dressed green salad or roasted asparagus for something fresh. Crusty bread is wonderful for scooping up every bit of that luscious puree, while a glass of citrusy Sauvignon Blanc will harmonize all the flavors beautifully.

Creative Ways to Present

Go beyond the usual plating by spooning the corn puree onto individual appetizer spoons and topping each with a single scallop for elegant party bites. Or, arrange the scallops over a bed of puree in a large serving dish, family-style. You can even serve everything in shallow bowls for a dramatic, modern look—the possibilities are endless with Seared Scallops with Smoky Sweet Corn Puree!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), store the scallops and the smoky corn puree separately in airtight containers in the refrigerator. This keeps the scallops from becoming soggy and the puree fresh and flavorful. Both will keep well for up to 2 days.

Freezing

While scallops aren’t ideal for freezing post-cooking, the smoky sweet corn puree can be frozen beautifully. Cool it completely, transfer to a freezer-safe container, and store for up to 2 months. When you’re ready for another round, just defrost gently in the refrigerator before reheating.

Reheating

To reheat, gently warm the corn puree over low heat on the stovetop while stirring to restore its creamy texture. For scallops, a quick zap in the microwave can work, but for best results, reheat them briefly in a hot skillet with a pat of butter until warmed through. That way, they maintain their tender texture and you keep the luxurious feel of the dish intact.

FAQs

Can I use frozen scallops in Seared Scallops with Smoky Sweet Corn Puree?

Absolutely! Just thaw them completely in the refrigerator, then dry thoroughly before cooking. This ensures you still get that coveted golden sear and tender bite.

What’s the secret to a perfect scallop sear?

Patting the scallops very dry and preheating your skillet until it’s quite hot are both essential. Don’t overcrowd the pan and resist the urge to move the scallops while they brown. Two to three minutes per side is all you need for that gorgeous crust.

Is there a dairy-free option for the corn puree?

Yes, you can substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative. The result will still be super creamy, and the subtle coconut undertone actually pairs beautifully with the smoky corn and lime.

Can I make Seared Scallops with Smoky Sweet Corn Puree ahead of time?

You can prepare the corn puree up to a day in advance and simply reheat it before serving. Scallops are best seared just before you plan to eat them for optimal flavor and texture.

What other herbs work well if I’m not a fan of cilantro?

Fresh chives, basil, or parsley also add a gorgeous note of freshness and color without overpowering the dish. Mix and match to find your favorite!

Final Thoughts

If you’re ready for a delicious adventure, this Seared Scallops with Smoky Sweet Corn Puree is calling your name. With its blend of sweet, smoky, creamy, and bright flavors, it’s guaranteed to impress at any table. Don’t hesitate—gather your ingredients, pour yourself a glass of wine, and dive into this stunning dish tonight. You’ll be dreaming about that first bite long after your plate is clean!

Seared Scallops with Smoky Sweet Corn Puree Recipe

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4.8 from 21 reviews

Author: Emma
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a gourmet experience with these Seared Scallops with Smoky Sweet Corn Puree. Tender scallops with a golden crust served over a velvety puree of sweet corn, smoked paprika, and a hint of lime – a dish that’s elegant yet approachable.

Ingredients

Scale

For the Scallops:

1 pound large sea scallops, patted dry
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Smoky Sweet Corn Puree:

4 cups fresh or frozen corn kernels
1/2 cup yellow onion, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1/2 cup low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro, chopped

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Instructions

Prepare the Smoky Sweet Corn Puree: Heat olive oil in a skillet, sauté onion, garlic, corn, paprika, and cayenne. Blend with broth and cream until smooth.
Sear the Scallops: Pat dry scallops, season, sear in butter until golden.
Serve: Spoon puree onto plates, top with scallops, and garnish with cilantro.