Seared Scallops with Smoky Sweet Corn Puree
From a Chef's Kitchen
Seared Scallops with Smoky Sweet Corn Puree is a wonderful way to use leftover grilled corn and enjoy an elegant dinner for two at the same time!
- 4 slices bacon, cut into 1/2-inch pieces
- 1 tablespoon butter
- 1 bunch scallions, white and light green part only
- 3 ears of corn, blanched or grilled, kernels removed
- 4 ounces cream cheese
- 0.5 cup half-and-half or heavy cream
- cayenne pepper
- salt and freshly ground black pepper
- 8 large sea scallops, patted dry
- 1-2 teaspoon smoked paprika
- 1 tablespoon chopped fresh chives, plus more for garnish
- Heat a skillet over medium-high heat. Add the bacon then reduce heat to medium and cook until just crisp, about 4-5 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate. Transfer bacon grease to a small bowl. Wipe out skillet with a paper towel.
- Heat butter and 1 tablespoon bacon grease in the skillet. Add the scallions and cook until softened, about 2-3 minutes. Add the corn kernels, cream cheese and half-and-half or cream. Continue cooking over medium heat or until cream cheese is smooth. Season to taste with cayenne, salt and black pepper.
- Transfer half of the corn mixture to a food processor or blender. Process until almost smooth. Return to skillet, stir and keep warm.
- In a nonstick skillet, heat 1 teaspoon bacon grease over medium-high heat. Season scallops with salt, black pepper and smoked paprika. Cook 2-3 minutes per side or until medium doneness.
- Stir chopped chives and half of cooked bacon into corn purée.
- To serve, place scallops over corn purée and garnish with remaining bacon and more snipped chives.