Pan Seared Scallops over a Sweet Corn Puree

Purees are thicker than a soup and are great as an accompaniment to most dishes or over pasta. The succulent buttery puree pairs perfectly with the butteriness of the scallops. Also you can use a different type of white fish. The puree can be made ahead, refrigerated and all you have to do is warm it and pan fry the scallops, which makes it very easy for a date night dinner or a dinner party. Serves 2 for a date night dinner or double or triple ingredient amounts for a dinner party.


6 sea scallops
2 tablespoons of corn meal
2 tablespoons of butter
Corn Puree
5 ears of corn cooked and kernels shaved from the cob reserve 1 cob for garnishing
1/2 of a small yellow onion diced
1 tablespoon of butter
1 teaspoon of sugar
1 cup of chicken broth
A sprinkle of kosher salt and fresh ground pepper
1 tablespoon of butter
1 tablespoon of cornstarch (optional)
2 tablespoons of water (optional)
Suggested Garnish
2 pieces of bacon cooked and crumbled
1 ear of corn cooked, husks removed and shaved from the cob


Cook corn in 2 batches of 2 ears each by leaving husks on, run under water and microwave for 6 minutes on high turning half way through. Once corn is cool enough to handle remove husks, shave from the cob and set aside. Repeat with the 5th ear and set aside in a separate dish. This will be your garnish. Heat butter in a medium pot over medium high. Add onions and sauté until tender and they begin to brown slightly. Add sugar and sauté for a few minutes longer until lightly browned. Add corn, broth and salt and pepper. Stir and bring to a boil. While puree is cooking, cook bacon, let cool, crumble and set aside. In batches puree the corn mixture in a blender. Return puree to the pot add 1 tablespoon of butter and simmer over low heat. Stir until butter is melted and flavors have blended. Taste and add kosher salt and fresh ground pepper if needed. For a silkier style of puree strain through a strainer. If the puree seems a little too runny, thicken it with a thickening agent. To make a thickening agent whisk together 1 tablespoon of cornstarch and 2 tablespoons of water. Gradually whisk into boiling puree until you have reached your desired consistency. Add butter to a large skillet and heat over medium high. Add corn meal to a plate, rinse scallops and dredge in corn meal shaking off excess. You only want a slight dusting of the corn meal. Add scallops once butter has melted. Sear on both sides, about 4 minutes per side, depending on size of scallops. Plate by ladling puree onto a plate top with 3 scallops and garnish with crumbled bacon and reserved corn.

Suggested Beverage

Try J. Lohr Arroyo Seco Riverstone Chardonnay (California), Bogle Vineyards Chardonnay (California), Hahn Estates Chardonnay (Monterey), Samuel Adams® Summer Ale (Boston, MA) or Flensburger Brauerei Gold Premium Lager Beer (Germany).

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