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
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.
Notes
- Ensure scallops are dry for a good sear.
- For a lighter option, use half-and-half instead of heavy cream.
- Pair with a Sauvignon Blanc for a delightful meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe (about 4 scallops with puree)
- Calories: 320
- Sugar: 6g
- Sodium: 510mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 65mg
