If you are craving a dish that perfectly balances sophistication with homey comfort, you will adore this Seared Scallops with Smoky Sweet Corn Purée Recipe. The tender, golden crust of the scallops paired with a rich, velvety corn purée infused with smoky paprika creates an irresistible duo. This recipe elevates simple, fresh ingredients into a meal that looks elegant on the plate but feels like a warm embrace in every bite. Whether you’re impressing guests or indulging in a special weeknight dinner, this dish delivers on flavor, texture, and visual wow factor.
Ingredients You’ll Need
These ingredients are straightforward but wonderfully complementary, each adding its magic to the final dish. From the sweetness of fresh corn to the smoky hint from paprika, along with the natural brininess of scallops, every element plays an essential role that’s worth savoring.
- 2 cups fresh or frozen corn kernels: The star of the purée, providing sweet, fresh flavor and a creamy texture when blended.
- 1 tablespoon unsalted butter: Adds richness and helps bring out the garlic’s aroma in the purée.
- 1 clove garlic (minced): Delivers a subtle pungency that enhances the corn’s natural flavor without overpowering it.
- ½ teaspoon smoked paprika: Gives the purée its signature smoky depth and beautiful color.
- ¼ teaspoon salt: Balances sweetness and enhances all the flavors in the purée and scallops.
- ¼ teaspoon black pepper: Adds gentle heat and complexity to the dish.
- ½ cup heavy cream or whole milk: Ensures the purée is luscious and smooth, making every spoonful silky.
- 1 tablespoon grated Parmesan cheese (optional): Adds umami and a subtle nuttiness, elevating the purée’s profile.
- 1 pound sea scallops (patted dry): The show-stopping main ingredient, best when thoroughly dried to achieve a perfect sear.
- Salt and black pepper (to taste): Essential for seasoning the scallops and highlighting their natural sweetness.
- 1 tablespoon olive oil: Provides a high smoke point for searing scallops to a golden crust effortlessly.
- 1 tablespoon butter: Adds a beautifully rich finish to the scallops as they cook.
- Chopped fresh chives or parsley (for garnish): Adds freshness and a burst of color to the final presentation.
- Additional smoked paprika (optional): For an extra pop of smoky flavor and appealing visual contrast.
How to Make Seared Scallops with Smoky Sweet Corn Purée Recipe
Step 1: Make the Corn Purée
Start by melting butter in a saucepan over medium heat, then add minced garlic and cook just until fragrant, which takes about 30 seconds. This releases the garlic’s wonderful aroma without burning it. Add the corn kernels along with smoked paprika, salt, and pepper, then sauté for 3 to 4 minutes until the corn softens and all the spices harmonize. Pour in the cream and let it simmer gently for a couple more minutes to meld the flavors. Finally, remove from heat and blend the mixture until it’s smooth and dreamy—stir in the Parmesan cheese if you want that extra umami boost. Keeping this warm is key as you prepare the scallops.
Step 2: Sear the Scallops
Pat your sea scallops thoroughly dry with paper towels—this step cannot be overstated if you want that golden crust everyone raves about. Season them generously with salt and black pepper. Heat olive oil and butter together in a skillet on medium-high heat until it’s just about smoking hot. Add the scallops in a single layer, giving them space so they don’t steam. Let them cook undisturbed for 2 to 3 minutes until the bottoms develop a rich, caramelized crust. Flip the scallops carefully and cook for another 1 to 2 minutes until they turn opaque and are perfectly cooked inside. The result is beautifully tender scallops bursting with flavor.
Step 3: Assemble and Serve
To plate, spoon a generous portion of the warm, smoky sweet corn purée onto each plate. Nestle 3 to 4 seared scallops on top. Finish with a sprinkle of fresh chopped herbs and a dash of additional smoked paprika for a vibrant, eye-catching touch. Serve immediately while everything is warm and fresh so the contrast of textures and flavors truly shines through.
How to Serve Seared Scallops with Smoky Sweet Corn Purée Recipe
Garnishes
Simple garnishes like freshly chopped chives or parsley add a burst of green color and brightness that elevates the dish’s appeal. A light dusting of smoked paprika on top not only enhances the smoky notes but also adds a lovely visual pop that’s as pleasing to the eyes as it is to the palate.
Side Dishes
To round out this elegant seafood dish, consider pairing it with a crisp green salad dressed lightly with lemon vinaigrette or perhaps some garlic butter roasted asparagus. These options offer refreshing contrast and balance without competing with the delicate flavors of the scallops and corn purée.
Creative Ways to Present
If you want to impress even more, try serving this Seared Scallops with Smoky Sweet Corn Purée Recipe in shallow bowls with a drizzle of herb-infused olive oil around the edges. Or create a modern look by using a ring mold to neatly deposit the corn purée, topping it with the scallops and a delicate herb sprig for a touch of elegance.
Make Ahead and Storage
Storing Leftovers
Any leftover corn purée and cooked scallops should be stored separately in airtight containers to preserve their textures. Keep refrigerated and consume within 1 to 2 days for the best quality and flavor.
Freezing
The corn purée freezes beautifully, making it perfect for meal prep. Pour it into a freezer-safe container and thaw overnight in the fridge before gently reheating. Avoid freezing the scallops, as they tend to lose their texture once thawed and reheated.
Reheating
Reheat the corn purée slowly on the stovetop over low heat, stirring frequently to maintain its creamy consistency. For leftover scallops, gently warm them in a skillet over low heat for just a minute or so on each side, carefully avoiding overcooking, so they stay tender and juicy.
FAQs
Can I use frozen scallops for this Seared Scallops with Smoky Sweet Corn Purée Recipe?
Absolutely, but make sure you thaw them completely and pat them very dry before searing to achieve the best crust. Removing excess moisture is crucial for a beautiful sear.
Is it necessary to use smoked paprika in the corn purée?
While not mandatory, smoked paprika adds a signature smoky depth that makes this recipe special. If you don’t have it on hand, a pinch of regular paprika or even a dash of chipotle powder can work as alternatives.
Can I substitute the heavy cream with a dairy-free option?
Yes, you can swap heavy cream for coconut milk or a creamy non-dairy milk. Just keep in mind that the flavor and richness might be slightly different but still delicious.
What’s the best way to tell when scallops are perfectly cooked?
Scallops are done when their centers become opaque and they have a slightly springy texture. Overcooking makes them tough, so it’s better to err on the side of a few seconds short for tender results.
Can the corn purée be made in advance?
Definitely! The corn purée can be prepared a day ahead and gently reheated when ready to serve. This makes the whole cooking process quicker and smoother on the day of serving.
Final Thoughts
I can’t recommend this Seared Scallops with Smoky Sweet Corn Purée Recipe enough if you want to create a memorable dish that is both impressive and comforting. It’s a wonderful way to celebrate fresh seafood with a delightful twist on classic corn purée. Give it a try, and I’m sure it will become one of your favorite recipes to cook and share!
Print
Seared Scallops with Smoky Sweet Corn Purée Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This elegant and flavorful dish features perfectly seared sea scallops served atop a creamy, smoky sweet corn purée. The combination of tender scallops with the rich and subtly spiced corn makes for a delicious and impressive main course that’s quick to prepare on the stovetop, ideal for a sophisticated weeknight dinner or special occasion.
Ingredients
Corn Purée
- 2 cups fresh or frozen corn kernels
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup heavy cream or whole milk
- 1 tablespoon grated Parmesan cheese (optional)
Scallops
- 1 pound sea scallops, patted dry
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
Garnish
- Chopped fresh chives or parsley
- Additional smoked paprika (optional)
Instructions
- Make the Corn Purée: In a saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the corn kernels along with smoked paprika, salt, and black pepper. Sauté for 3 to 4 minutes until the corn is tender. Pour in the cream and let it simmer gently for 2 to 3 minutes. Remove the pan from heat and blend the mixture using an immersion or regular blender until smooth. Stir in the grated Parmesan cheese if using. Keep warm until ready to serve.
- Sear the Scallops: Thoroughly pat the scallops dry with paper towels to ensure a good sear. Season them on both sides with salt and black pepper. Heat the olive oil and butter together in a skillet over medium-high heat until very hot. Place the scallops in the skillet and sear undisturbed for 2 to 3 minutes until a golden brown crust forms. Flip the scallops and cook for an additional 1 to 2 minutes, until they are opaque and just cooked through. Avoid overcooking to keep them tender.
- Assemble: Spoon the warm corn purée onto serving plates and top with the seared scallops. Garnish with chopped fresh chives or parsley and add a pinch of smoked paprika if desired. Serve immediately while hot for the best texture and flavor.
Notes
- Drying the scallops thoroughly is crucial for achieving a perfect sear and caramelized crust.
- Avoid overcooking scallops to maintain their tender and juicy texture.
- The corn purée can be prepared ahead of time and gently reheated before serving.
- Parmesan cheese in the purée is optional but adds a nice umami depth.
- This dish pairs well with a light white wine, such as Sauvignon Blanc or Chardonnay.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
