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Seared Scallops with Smoky Sweet Corn Purée

Indulgent Seared Scallops with Smoky Sweet Corn Purée Bliss

This Seared Scallops with Smoky Sweet Corn Purée blends sophistication with comfort food vibes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scallops
  • 12 pieces Fresh Sea Scallops
  • 1 tablespoon Butter for frying
  • 1 tablespoon Olive Oil or neutral oil
For the Smoky Sweet Corn Purée
  • 2 cloves Garlic (minced)
  • 2 cups Fresh Corn Kernels can substitute with frozen corn if necessary
  • 1 teaspoon Smoked Paprika or regular paprika
  • to taste Salt & Black Pepper for seasoning
  • ½ cup Heavy Cream can use coconut milk for dairy-free option
  • ¼ cup Parmesan Cheese (optional) omit for dairy-free
For Garnish
  • to taste Fresh Herbs (Chives/Parsley)

Equipment

  • Medium saucepan
  • blender
  • large skillet
  • Measuring Spoons
  • Measuring Cups

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Sauté 2 cloves of minced garlic for about 30 seconds.
  2. Add in 2 cups of fresh corn kernels along with 1 teaspoon of smoked paprika, salt, and black pepper to taste. Cook for 3-4 minutes until the corn is tender.
  3. Stir in ½ cup of heavy cream and let it simmer for 2 minutes, then blend until smooth and creamy.
  4. Pat 12 fresh sea scallops dry, season with salt and pepper, and sear in a skillet with 1 tablespoon of olive oil and 1 tablespoon of butter for 2-3 minutes.
  5. Gently flip scallops and cook for an additional 1-2 minutes until opaque. Transfer to a plate to rest.
  6. Spoon a generous amount of the corn purée onto each plate and place 3 scallops on top. Garnish with fresh herbs and a dash of smoked paprika.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 8mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 1-2 days. The corn purée can be frozen for 2-3 months.

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