Seared Scallops with Corn Cream

Chef John's recipe for seared scallops on fresh corn cream proves that you can make something special with just a few seasonal ingredients.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 276 Calories

Ingredients

• 2 tablespoons butter
• salt to taste
• 1 cup chicken broth
• 1 pinch cayenne pepper
• 1 teaspoon kosher salt
• 2 teaspoons canola oil
• 1 red Fresno pepper, thinly sliced
• 1 tablespoon butter, or more to taste
• 1 splash water
• 2 ears fresh white corn, kernels cut from cob
• 12 large sea scallops, rinsed and patted dry
• 0.5 lemon, juiced
• 0.5 teaspoon smoked paprika, or to taste
• 0.25 cup radish sprouts, or to taste

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 6

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