Description
Seared Scallops with Smoky Sweet Corn Puree is an elegant and flavorful dish featuring perfectly seared sea scallops served over a smooth and creamy smoky corn puree. This recipe balances the natural sweetness of fresh corn with a hint of smoked paprika, complemented by the tender, golden crust on the scallops. A perfect gluten-free main course for a sophisticated summer dinner.
Ingredients
Scale
For the Scallops
- 1 pound large sea scallops, patted dry and side muscle removed
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Smoky Sweet Corn Puree
- 3 cups fresh or frozen corn kernels
- 1/2 cup diced yellow onion
- 2 garlic cloves, minced
- 1 tablespoon unsalted butter
- 1/2 teaspoon smoked paprika
- 1/4 cup heavy cream
- 1/4 cup chicken or vegetable broth
- Juice of 1/2 lemon
- Fresh chives or microgreens for garnish
Instructions
- Sauté Aromatics: In a medium saucepan over medium heat, melt the butter and add the diced onion. Sauté until the onion is translucent, about 3 to 4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Corn: Stir in the corn kernels and smoked paprika, cooking for 5 to 7 minutes until the corn is soft and slightly caramelized, enhancing its natural sweetness with smoky flavor.
- Make Puree: Add the heavy cream and broth to the corn mixture, bring to a simmer, then remove from heat. Transfer the mixture carefully to a blender and blend until smooth. Adjust seasoning with salt and pepper, and strain the puree if an extra smooth texture is desired. Keep warm.
- Prepare Scallops: Season the scallops on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering.
- Sear Scallops: Add scallops in a single layer without overcrowding; sear without moving for 2 to 3 minutes until a golden crust forms. Flip scallops and cook for another 1 to 2 minutes until just cooked through and opaque in the center. Remove from heat.
- Plate and Garnish: Spread a generous spoonful of the smoky corn puree onto each plate. Top with 3 to 4 seared scallops, finish with a squeeze of lemon juice, and garnish with chopped fresh chives or microgreens.
Notes
- For added smokiness, roast the corn or use fire-roasted frozen corn.
- You can substitute coconut cream for a dairy-free version.
- Ensure scallops are very dry before searing to achieve the best crust.
