Seared Scallops with Corn Cream

4.9
(54)
45 Reviews
12 Photos

This recipe for seared scallops on fresh corn cream shows that you can take a few seasonal ingredients, put them together simply and quickly, and produce something pretty special. There are three keys to producing sufficiently seared scallops. First, they must be perfectly dry. Second, the oil goes on the cold scallops, not in the hot pan. Third, your pan must be extremely hot, which means you have to use a very heavy, cast iron or stainless steel pan.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
Allrecipes' editorial guidelines
Updated on September 17, 2023
12
12
12
12
12
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts

Ingredients

Corn Cream:

  • 2 ears fresh white corn, kernels cut from cob

  • 1 cup chicken broth

  • 2 tablespoons butter

  • salt to taste

  • 1 pinch cayenne pepper

Scallops:

  • 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

Directions

  1. 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.

  2. 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.

  3. Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.

  4. 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.

  5. 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.

  6. Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.

    close up view of Seared Scallops over Corn Cream, garnished with red peppers and green onions in a white bowl
    KimcheeMomma

Recipe Tip

You can substitute grapeseed oil for the canola oil, and water for the chicken broth.

Nutrition Facts (per serving)

276 Calories
13g Fat
18g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 276
% Daily Value *
Total Fat 13g 17%
Saturated Fat 6g 30%
Cholesterol 64mg 21%
Sodium 987mg 43%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 23g 46%
Vitamin C 28mg 31%
Calcium 37mg 3%
Iron 1mg 5%
Potassium 635mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Shrimp & Scallop Stroganoff
14 Ratings
Citrus Scallops I
44 Ratings
Scallop scampi over spaghetti with garlic bread and a glass of white wine on the side
Scallop Scampi
283 Ratings
Seared Scallops with Jalapeño Vinaigrette
184 Ratings
Scallops with Arugula, Lentils, and Butter Beans
10 Ratings
Scallops and Spinach Over Pasta
39 Ratings
Quick Pan-Seared Scallops
21 Ratings
Seared Sea Scallops
362 Ratings
mid angle looking into a bowl of creamy bay scallop spaghetti garnished with fresh herbs
Creamy Bay Scallop Spaghetti
156 Ratings
close up view of Sauteed Mushrooms and Scallops in white bowls
Sauteed Mushrooms and Scallops
14 Ratings
Grilled Sea Scallop and Shiitake Skewers
1 Rating
Broiled Scallops with Chanterelles
8 Ratings
an overhead view of pasta with scallops, zucchini, and tomatoes in a bowl and topped with fresh parmesan.
Pasta with Scallops, Zucchini, and Tomatoes
421 Ratings
Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa
20 Ratings
Balsamic-Glazed Sea Scallops
17 Ratings
close up view of Shrimp and Scallop Stir-Fry in a white and red baking dish garnished with a lemon wheel
Shrimp and Scallop Stir-Fry
16 Ratings