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Golden, buttery scallops meet smoky-sweet summer corn in this elegant yet approachable dish: Seared Scallops with Grilled Sweet Corn Purée. Perfect for a dinner party or a special date night in, this recipe brings together the briny richness of seared scallops with the velvety sweetness of fire-kissed corn. The purée, made with fresh sweet corn, a touch of smoked paprika, and rich heavy cream, adds depth and balance to the scallops’ crispy sear. A sprinkle of parsley and a squeeze of lemon finish it all off with brightness and flair. Whether you’re celebrating something special or just craving a gourmet twist, this recipe is sure to impress.
The recipe can be found here.
Start by preheating the grill to 350 degrees F. While the grill preheats, remove the husks from the corn. When ready, add the corn to the grill and cook, rotating occasionally, until grill marks appear and the corn is tender. Remove the corn and let cool slightly (you need to be able to touch it).
Use a knife to remove the corn from the cob. Reserve about ½ cup of the corn and add the rest to a blender or food processor. Also add the heavy cream and smoked paprika, then blend until smooth. Season with salt and pepper and add additional heavy cream to thin out, if needed (add 1-2 Tbsp at a time), and blend again. Once your desired consistency is reached, transfer to a saucepan and keep warm over low heat, stirring occasionally.
Pat the scallops dry using a paper towel to remove as much moisture as you can. Season both sides with salt and pepper.
Heat oil in a large skillet over medium-high heat. You want the pan and oil to be hot enough to hear the sizzle when you add the scallops. I recommend using a stainless pan, not non-stick.
Add the scallops, leaving space between each on, and sear on each side for 2-3 minutes or until a golden-brown crust develops and the center is opaque. Work in batches if you need to, to prevent overcrowding the pan, and avoid moving the scallops while cooking. Only move when you are flipping. This will help create a perfect sear.
Transfer the scallops to a plate while you work on plating the meal. This will prevent the scallops from continuing to cook in the hot pan and burning.
Spread a generous amount of the corn puree on each plate. Tip – if the puree has thickened while staying warm and you want it slightly thinner, stir in a few Tbsp of heavy cream. Top the puree with the seared scallops, a sprinkle of the reserved corn, and a few parsley leaves. Serve warm with a lemon wedge on the side to squeeze over the scallops (optional). Enjoy!
The recipe can be found here.
With its beautiful balance of smoky, sweet, and savory flavors, Seared Scallops with Grilled Sweet Corn Purée is a dish that feels both indulgent and fresh. The tender, golden scallops paired with the creamy, paprika-kissed corn purée create a stunning plate worthy of any special occasion—or a simple weeknight treat when you want something a little extra. Garnish with fresh parsley and a squeeze of lemon, and you’ve got a restaurant-quality meal right from your own kitchen.
Happy Cooking!
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