Ensure the scallops are perfectly dry before searing to achieve a beautiful golden-brown crust. Do not overcrowd the pan when searing the scallops; cook in batches if necessary to maintain high heat. Adjust the amount of smoked paprika according to your preference for smokiness. For a richer corn cream, consider using heavy cream or coconut milk instead of chicken broth. Serve immediately for the best flavor and texture.
Seared Scallops with Corn Cream
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS172
Indulge in the delicate sweetness of seared scallops, perfectly complemented by a luscious corn cream. A symphony of flavors and textures, this dish is a celebration of simple ingredients transformed into an elegant culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol64 mg
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Fiber2 g
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Protein23 g
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Saturated Fat6 g
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Sodium987 mg
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Sugar3 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a saucepan, combine corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt. Bring to a simmer over medium heat, then reduce heat to low and cook until corn is tender, about 5 minutes.
02
StepCarefully pour the corn mixture into a blender, filling it no more than halfway. Secure the lid and pulse a few times before blending continuously until smooth. Strain the pureed corn mixture through a fine-mesh strainer into a clean saucepan. Season with additional salt to taste.
03
StepIn a bowl, toss the scallops, Fresno pepper slices, canola oil, kosher salt, and smoked paprika until the scallops are evenly coated. Separate the pepper slices from the scallops to ensure even searing.
04
StepHeat a large, heavy-bottomed skillet (cast iron or stainless steel recommended) over high heat until it is very hot, about 5 minutes. Sear the scallops in the hot skillet until deeply browned on one side, about 3 minutes. Flip and cook on the other side until cooked through and opaque, about 3 minutes more. While the scallops are searing, cook and stir the sliced peppers alongside them in the skillet.
05
StepRemove the skillet from the heat and transfer the seared scallops to a plate. Leave the peppers in the hot skillet. Add water and 1 tablespoon butter to the peppers, stirring until the butter melts and creates a glaze. Drizzle lemon juice over the glazed peppers and stir to coat evenly.
06
StepDivide the corn cream among four bowls. Arrange 3 seared scallops over the corn puree in each bowl. Top with the glazed Fresno peppers and garnish with radish sprouts.
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Alanis Runolfsdottir
Jun 21, 2025I made this for a dinner party and everyone raved about it. The presentation is beautiful and the flavors are incredible.
Hal Jones
Jan 11, 2025I couldn't find Fresno peppers, so I used a little red pepper flakes and it still turned out great.
Adriel Schinner
Dec 7, 2024The instructions were easy to follow and the dish came together quickly. Highly recommend!
Mathew Ledner
Jul 10, 2024This is definitely going into my regular rotation. Thank you for sharing this wonderful recipe!
Rory Koepp
Jul 2, 2024This recipe is amazing! The corn cream is so smooth and the scallops were perfectly seared.
Jaleel Stamm
Jun 14, 2024I tried this recipe and the corn cream was a bit too sweet for my taste. Next time, I will add a bit of lemon juice to counter the sweetness.
Arvel Denesik
Dec 19, 2023The smoked paprika is a game changer! It adds so much depth to the dish.