How to Make Seared Scallops with Corn Cream - A Step-by-Step Guide

Scallops are a delicacy that many people enjoy, and it's no wonder why. Their sweet and buttery flavor, combined with their tender texture, make them a standout ingredient in any dish. One recipe that truly showcases the deliciousness of scallops is seared scallops with corn cream. This dish combines the rich flavors of seared scallops with the sweetness of corn, creating a mouthwatering and elegant meal that is perfect for any special occasion or dinner party.

Seared scallops with corn c...

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Ingredients

  • 2 ears fresh white corn, kernels cut from cob
  • 1 cup chicken broth
  • 2 tablespoons butter
  • salt to taste
  • 1 pinch cayenne pepper
  • 12 large sea scallops, rinsed and patted dry
  • 1 red Fresno pepper, thinly sliced
  • 2 teaspoons canola oil
  • 1 teaspoon kosher salt
  • ½ teaspoon smoked paprika, or to taste
  • 1 splash water
  • 1 tablespoon butter, or more to taste
  • ½ lemon, juiced
  • ¼ cup radish sprouts, or to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 4
  • Yield: 4 servings

  • Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
  • Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
  • Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
  • Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
  • Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.
  • Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.
  • Nutrition

    276 cal.

    • Total Fat: 13g
    • Saturated Fat: 6g
    • Cholesterol: 64mg
    • Sodium: 987mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 23g
    • Vitamin C: 28mg
    • Calcium: 37mg
    • Iron: 1mg
    • Potassium: 635mg