Juicy Seared Scallops with Corn Purée

Coming up with an elegant seafood dinner that feels restaurant-worthy can feel like a tall order, especially on busy weeknights when you’re juggling work deadlines and family commitments. We often think dishes like scallops are too fancy or complicated to tackle at home, leaving them for special occasions at high-end restaurants.

But these seared scallops with corn puree prove that seafood can be both simple and special – they cook up quickly, need just a handful of ingredients, and bring a touch of coastal charm to your dinner table without hours of prep or complicated techniques.

What Kind of Scallops Should I Use?

For this recipe, you’ll want to look specifically for “dry” sea scallops, which are different from “wet” scallops that have been treated with preservatives. Dry scallops have a natural tan or pinkish color (rather than pure white) and will give you that perfect golden-brown sear you’re looking for. Size-wise, medium sea scallops (about 20-30 per pound) are ideal for this dish – they’re big enough to get a nice crust without overcooking the center. When shopping, look for scallops that smell fresh like the ocean, have a firm texture, and are slightly translucent. Before cooking, just make sure to pat them completely dry with paper towels and remove the small side muscle if it’s still attached.

Options for Substitutions

This recipe can be adapted with several substitutions, though some ingredients are key to getting the best results:

• Sea scallops: For the best results, stick with sea scallops – they’re the star of the dish. Bay scallops are too small and won’t give you that nice sear. Make sure to get ‘dry’ scallops rather than ‘wet’ ones that have been treated with preservatives.
• Fresh corn: While fresh corn is ideal, you can use frozen corn kernels in a pinch – you’ll need about 4 cups. Just know that fresh corn will give you the sweetest, most natural flavor.
• Almond milk: Any milk works here – regular whole milk, oat milk, or even heavy cream for a richer result. If using cream, use a bit less and thin with extra stock if needed.
• Dry-cured chorizo: Can’t find chorizo? Pancetta or bacon make good substitutes – they’ll add that needed smoky flavor. If using bacon, cook it until crispy.
• Cherry tomatoes: Any small tomato variety works well here. You can even skip them if tomatoes aren’t in season, though they add nice color and freshness to the dish.
• Chicken stock: Vegetable stock works just as well, or you can use water with a bouillon cube for similar results.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking scallops is getting that perfect golden-brown crust while keeping the inside tender – the secret is to pat your scallops completely dry with paper towels and make sure your pan is screaming hot before they hit the surface.

A common mistake is overcrowding the pan, which causes the scallops to steam instead of sear, so work in batches if needed and give each scallop at least an inch of space.

For the corn puree, avoid the temptation to blend it while hot as this can make it gummy – instead, let it cool slightly before pureeing, and if it’s too thick, gradually add warm stock until you reach your desired consistency.

When seasoning the dish, remember that dry-cured chorizo is already quite salty, so taste the puree before adding the full amount of salt, and don’t forget that scallops only need about 2-3 minutes per side – any longer and they’ll turn rubbery.

What to Serve With Seared Scallops?

Since these seared scallops already come with a lovely corn puree base, you’ll want to keep your sides simple and complementary. A crusty piece of sourdough bread works perfectly to soak up the creamy corn sauce, while also adding some nice texture to your plate. For some extra greens, try serving this with roasted asparagus or a light arugula salad dressed with just lemon and olive oil – both options won’t overpower the delicate scallops. If you’re looking to make the meal more filling, a small portion of angel hair pasta tossed with olive oil and herbs makes a nice addition without stealing the show from your seafood.

Storage Instructions

Keep Fresh: The corn puree can be kept in an airtight container in the fridge for up to 3 days. As for the scallops, they’re best enjoyed right after cooking, but if you have leftovers, you can store them separately from the puree in the fridge for up to 24 hours.

Make Ahead: Want to get a head start? You can make the corn puree up to 2 days before serving. Just keep it covered in the fridge and warm it up gently on the stove when you’re ready to serve. The chorizo can also be diced and stored in the fridge a day ahead.

Warm Up: To serve any leftover corn puree, warm it slowly in a saucepan over low heat, stirring occasionally and adding a splash of stock or almond milk if needed to reach the right consistency. I wouldn’t recommend reheating the scallops as they can become rubbery, but they’re quite nice served cold on a salad the next day.

Preparation Time	15-20 minutes
Cooking Time	15-25 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 60-70 g
• Fat: 50-60 g
• Carbohydrates: 60-70 g

Ingredients

• 4 to 5 ears of corn on the cob, fresh
• 2 tablespoons olive oil
• 1 shallot, sliced thinly
• 2 tablespoons butter
• 1 cup chicken stock
• 1/2 teaspoon salt
• A dash of cayenne pepper
• 1/4 cup almond milk
• 1 1/4 pounds medium dry sea scallops (about 25 pieces)
• 3 ounces dry-cured chorizo, diced
• 20 cherry tomatoes, red and yellow, halved
• Chopped scallions

Step 1: Prepare the Corn

Begin by boiling the corn for about 5 minutes.

Once cooked, drain the corn in a colander and allow it to cool.

When the corn is cool enough to handle, carefully cut the kernels from the cob.

Set aside ½ cup of kernels for garnish later.

Step 2: Sauté the Shallots

While the corn is cooling, slice the shallots and sauté them in a saucepan with 1 tablespoon of olive oil over medium heat for about 5 minutes.

Once the shallots are cooked, turn off the heat and add butter to the pan, allowing it to melt with the residual heat.

Step 3: Make the Corn Puree

In a food processor, combine the remaining corn kernels (after setting aside a portion for garnish), chicken broth, salt, cayenne, almond milk, and the sautéed shallots with melted butter.

Blend everything until a smooth puree forms.

Transfer the puree to a medium bowl and set it aside.

Step 4: Prepare and Cook the Scallops

Divide the scallops into similar-sized groups for even cooking.

Season them with salt and place on a paper towel-lined plate to blot excess moisture.

Heat a large cast iron skillet or saucepan over medium-high heat, add the chorizo, and cook for 2-3 minutes.

Using a slotted spoon, remove the chorizo from the pan, leaving the flavorful oil behind.

Step 5: Sear the Scallops

With the pan hot, add the scallops, ensuring not to overcrowd the pan.

Cook each batch for about 2 minutes on each side until the scallops are golden brown.

If necessary, cook in batches of about 7 scallops at a time.

Add a little olive oil between batches if needed to prevent sticking.

Step 6: Assemble and Serve

To serve, lay the seared scallops over a bed of the corn puree.

Garnish with the reserved fresh corn kernels, chopped scallions, halved cherry tomatoes, and the cooked chorizo.

Enjoy this elegant and flavorful dish while it’s warm!