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
Scale
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
