Thursday, March 23, 2017

Recipe of the Week: Seared Scallops over Smoky Sweet Corn Puree

I've been thinking about these scallops ever since I served them for Oscar Party Sunday at the end of February!  They were fabulous but rich.  My suggestion would be to serve as an appetizer or small plate, depending on the size of the scallops.

Seared Scallops over Smoky Corn Puree


4 slices bacon, cut into 1/2 inch pieces
1 tablespoon butter
1 bunch green onions, chopped
3 ears of corn, blanched and kernels removed
4 ounces cream cheese
1/2 cup half and half or heavy cream
Cayenne pepper, to taste
Salt and pepper, to taste
4 large sea scallops (to make 2 servings)
1 teaspoon smoked paprika
1 tablespoon fresh chives, garnish


Heat large skillet over medium heat.  Add bacon and cook until just crisp, about 5-7 minutes.  Transfer bacon with a slotted spoon to a paper-towel-lined plate.  Transfer bacon grease to a small bowl, the wipe out skillet with a paper towel free of grease.

Heat butter and about 1 tablespoon of saved bacon grease over medium heat in the same skillet.  Add the scallions and cook until softened, about 3 minutes.  Add the corn kernels, cream cheese and half and half.  Reduce pan to low heat and cook for 2-3 minutes until cream cheese melts and a creamy sauce is formed (it may be necessary to add in a bit more half and half depending on consistency of sauce).  Season with cayenne pepper and salt and black pepper.  

Transfer half the corn mixture to a food processor or blender.  Process the sauce until smooth.  Return to the sauce in the skillet to and keep warm (again, feel free to add in a bit more half and half if sauce is too thick).

In a non-stock skillet over medium-high heat, add 1 tablespoon bacon grease.  Season scallops with salt and pepper and smoked paprika.  Cook 2-3 minutes per side or until no longer opaque in center.

Stir chopped chives and half of the cooked bacon into the corn puree.

To serve: place scallops over the corn puree and garnish with remaining bacon and more chives.