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Perfect Seared Diver Scallops Recipe with Easy Creamy Corn Purée

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This recipe features perfectly seared diver scallops with a silky, creamy corn purée, combining elegant flavors with simple ingredients for a quick and impressive meal.

Ingredients

Scale
  • 12 large fresh diver scallops (about 1 pound / 450g), dry-packed if possible
  • 2 cups fresh corn kernels (from about 3 ears) or thawed frozen corn
  • 3 tablespoons unsalted butter, divided
  • 1/2 cup heavy cream (120ml)
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • 1/4 cup chicken or vegetable broth (60ml), homemade or low sodium
  • 1/4 teaspoon smoked paprika (optional)
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley or chives, chopped for garnish

Instructions

  1. Pat the diver scallops dry with paper towels and season both sides with salt and pepper. Let rest at room temperature for about 10 minutes.
  2. In a medium saucepan over medium heat, melt 1 tablespoon of butter. Add the chopped shallot and sauté until translucent, about 2-3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add corn kernels and broth to the saucepan. Stir and bring to a gentle simmer. Cook uncovered for 5-7 minutes until corn is tender and liquid has reduced slightly.
  4. Transfer the corn mixture to a blender or use an immersion blender in the pot. Add heavy cream, smoked paprika, salt, and pepper. Blend until ultra-smooth and creamy. Add more broth or cream if too thick. Return to low heat to keep warm.
  5. Heat a heavy-bottomed skillet or cast iron pan over high heat until very hot (3-5 minutes). Add 1 tablespoon butter and swirl to coat.
  6. Place scallops carefully in the pan without overcrowding (about 6 at a time). Sear without moving for 2-3 minutes until a deep golden crust forms. Flip gently and sear the other side for 1-2 minutes until opaque but tender.
  7. Remove scallops and set on a warm plate. Add remaining 1 tablespoon butter to the pan, swirl to pick up browned bits, and squeeze in lemon juice. Drizzle this pan sauce over scallops.
  8. Spoon a generous bed of creamy corn purée onto plates and place seared scallops on top. Garnish with chopped parsley or chives.

Notes

Dry scallops thoroughly before searing to ensure a good crust. Do not overcrowd the pan to avoid steaming. Use high heat and flip scallops gently. Adjust thickness of corn purée with broth, not water, to maintain flavor. Let scallops come to room temperature before cooking for best results.

Nutrition

Keywords: seared scallops, diver scallops, creamy corn purée, seafood recipe, easy dinner, elegant meal, quick recipe, buttery scallops

Find it online: https://cooksyla.com/perfect-seared-diver-scallops-recipe-with-easy-creamy-corn-pur-e-e/