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.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Corn Cream:
Scallops:

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

  • 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.

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

Cook's Note:

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

Nutrition Facts

276 calories; protein 23.1g 46% DV; carbohydrates 18.4g 6% DV; fat 13g 20% DV; cholesterol 63.7mg 21% DV; sodium 986.8mg 40% DV. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/10/2015
SUPERB! Watch the video before making because it definitely helps in the preparation. Made it exactly as written! Didn't have the radish sprouts though...not really missed though...I did sprinkle on chopped chives for color and minor flavor. This recipe is stated for 4 servings....sorry, hubby and I ate the whole thing! DELICIOUS! Served with baby spinach salad using pomegranate arils and chipotle cheese cubes....YUMMY:) PS...because your are using a super hot skillet to sear the scallops...a lot of smoke is generated and at least for me...my smoke detector was going off multiple times! Read More
(6)
46 Ratings
  • 5 star values: 42
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/10/2015
SUPERB! Watch the video before making because it definitely helps in the preparation. Made it exactly as written! Didn't have the radish sprouts though...not really missed though...I did sprinkle on chopped chives for color and minor flavor. This recipe is stated for 4 servings....sorry, hubby and I ate the whole thing! DELICIOUS! Served with baby spinach salad using pomegranate arils and chipotle cheese cubes....YUMMY:) PS...because your are using a super hot skillet to sear the scallops...a lot of smoke is generated and at least for me...my smoke detector was going off multiple times! Read More
(6)
Rating: 5 stars
11/22/2014
Made this for dinner tonight and it received rave reviews. I added a few bits of bacon for added texture ( and who doesn't love bacon). My husband even noticed that it was plated like a restaurant dish. The corn cream was delicious! This recipe is a definite keeper! Read More
(5)
Rating: 5 stars
01/26/2015
Thank you! I finally learned from this recipe how to properly sear scallops. Adding the oil to the scallops and heating the pan did the trick! Read More
(4)
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Rating: 5 stars
10/28/2015
Excellent! Followed recipe exactly. My husband thought this was better than 5 star restaurant. Thanks Chef John your recipes are Amazing! Read More
(2)
Rating: 5 stars
05/07/2016
Love this recipe I've made it twice now and I feel like a culinary rock star each time...chef John has made me a way better cook than I have any business being. I made this with a bag of frozen corn because fresh is out of season and it was delicious. Read More
(1)
Rating: 5 stars
12/30/2015
Delicious! I couldn't find radish sprouts so I substituted watercress. Read More
(1)
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Rating: 5 stars
04/28/2018
My husband and I have a date night every Friday night after we put the kids down. We cook something special. I ve made this 5 times. It s definitely our favorite dish in our date night rotation. It s easy to make beautiful to look at and gourmet quality. Seriously better than any scallops I ve had at fancy restaurants. Read More
(1)
Rating: 5 stars
04/14/2019
This was delicious and looked so elegant on the plate.I I used unsalted butter and recommend being very sparing on the salt used. I had to substitute baby red peppers and would use less broth in the Corn Cream can be thickened with a little cornstarch if necessary. I recommend 4 large scallops per person. Read More
(1)
Rating: 4 stars
06/18/2017
This was easy to make and delicious. I would make it again. Read More