Description
Delicious seared sea scallops served atop a smoky sweet corn puree enhanced with crispy bacon, scallions, and a touch of smoked paprika. This recipe offers a perfect balance of creamy, smoky, and savory flavors ideal for an elegant yet simple seafood meal ready in just 30 minutes.
Ingredients
For the Corn Puree
- 4 slices bacon, cut into 1/2-inch pieces
- 1 tablespoon butter
- 1 bunch scallions (white and light green parts only), chopped (about 1/2 cup)
- 3 ears corn, blanched or grilled, kernels removed (2 to 2 1/2 cups)
- 4 ounces cream cheese, softened
- 1/2 cup half-and-half or heavy cream
- Cayenne pepper, to taste
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh chives (plus more for garnish)
For the Scallops
- 8-10 large sea scallops (8 to 10 ounces), side muscle removed and patted dry
- 1-2 teaspoons smoked paprika, adjusted to preference
- Salt and freshly ground black pepper, to taste
- 1-2 teaspoons reserved bacon grease (from the cooked bacon)
Instructions
- Cook the Bacon: Heat a skillet over medium-high heat. Add the bacon pieces and reduce heat to medium. Cook the bacon until just crisp, about 4–5 minutes, adjusting heat as needed to avoid burning or spattering. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve all but 1 tablespoon of the bacon grease in a small bowl.
- Cook the Scallions: In the skillet over medium heat, add the butter. Once melted, add the chopped scallions. Reduce heat to medium-low and cook until softened, about 2–3 minutes.
- Prepare the Corn Mixture: Maintain medium-low heat and stir in the corn kernels, coating them well with the butter and bacon grease.
- Add Cream and Seasonings: Incorporate cream cheese in small bits along with the half-and-half or cream. Continue cooking over medium-low heat until the cream cheese melts completely and the mixture is smooth. Season the mixture with cayenne pepper, salt, and black pepper to taste.
- Puree Corn Mixture: Transfer half of the corn mixture to a food processor, blender, or use an immersion blender in a bowl. Process until almost smooth but leaving some texture.
- Combine and Keep Warm: Return the pureed corn to the skillet, stir to combine with the remaining corn mixture, and keep warm on low heat.
- Season Scallops: Pat the scallops dry and season with salt, black pepper, and smoked paprika evenly on all sides.
- Sear the Scallops: Heat 1–2 teaspoons of the reserved bacon grease in a large nonstick or cast-iron skillet over medium-high heat. Sear the scallops for 2–3 minutes per side until golden brown on the outside and opaque in the center, indicating medium doneness.
- Finish Corn Puree: Stir the chopped fresh chives and half of the crispy cooked bacon into the warm corn puree mixture.
- Plate and Serve: Spoon the corn puree onto plates, top each with seared scallops, and garnish with remaining crispy bacon and additional chopped chives. Serve immediately for best flavor and texture.
Notes
- Ensure scallops are well dried before seasoning and searing to achieve a perfect golden crust.
- You can substitute grilled corn with blanched corn depending on available ingredients and preferred flavor.
- Adjust cayenne pepper and smoked paprika according to your preferred spice level and smokiness.
- Use a cast-iron skillet for best searing results if available.
- Reserved bacon grease adds extra flavor to the corn puree and scallops, but can be reduced or omitted for a lighter dish.
- Serve immediately to enjoy the scallops at their best texture and temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American
