This dish features perfectly seared sea scallops with a deep golden crust, placed on a velvety sweet corn purée , and finished with a drizzle of homemade chili oil for heat and color. It's a delightful interplay of sweetness, spice, richness, and freshness in every bite.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 20 minsCook Time 25 minsTotal Time 45 minsFor the Scallops
8 large sea scallops, cleaned and patted dry
Salt and freshly ground pepper
1 tbsp high-smoke point oil (e.g. grapeseed or avocado)
1 tbsp unsalted butter (optional, for basting)
For the Corn Purée
2 cups fresh or frozen corn kernels (about 3 ears)
1 small shallot, minced
1 clove garlic, minced
1 tbsp butter or olive oil
½ cup vegetable stock or water (more as needed)
Salt to taste
Splash of cream (optional for extra richness)
For the Chili Oil
¼ cup neutral oil (like grapeseed or sunflower)
1 tsp red chili flakes
½ tsp smoked paprika
Pinch of salt
Optional: ½ tsp toasted sesame seeds or minced garlic
Garnish (Optional)
Microgreens or fresh herbs (like cilantro or chives)
Lime zest or a squeeze of lime juice
Corn kernels sautéed for texture
Make the Chili Oil (Can Be Made Ahead)
1
In a small saucepan, heat oil over medium until shimmering (not smoking).
Remove from heat and stir in chili flakes , paprika , and a pinch of salt .
Let infuse while you prep other components (or up to several hours ahead).(Strain for a smoother finish or leave flakes in for visual flair.)
Prepare the Corn Purée
2
In a saucepan, heat butter or olive oil over medium.
Sauté shallot and garlic until soft but not browned (2–3 minutes).
Add corn kernels and stock , simmer for 5–8 minutes until tender.
Transfer to a blender and blend until very smooth , adding more liquid as needed.
Season with salt and an optional splash of cream.
Strain through a fine sieve for ultra-smooth texture (optional).
Keep warm or gently reheat before plating.
Sear the Scallops
3
Pat scallops very dry with paper towels (essential for a crust).
Season with salt and pepper .
Heat a nonstick or stainless pan over medium-high heat with 1 tbsp oil .
Add scallops and sear undisturbed for 1½ to 2 minutes per side until golden and just opaque inside.
Optional: Add butter in the last 30 seconds and baste for extra richness.
Assemble the Plate
4
Spoon a pool of warm corn purée onto each plate.
Arrange scallops over the purée.
Drizzle with chili oil —a few drops go a long way.
Garnish with herbs , lime zest , or a few sautéed corn kernels for texture.
Tips for Success
5
Dry scallops = great sear. Moisture prevents browning.
Use fresh corn when in season—it’s sweeter and brighter.
Straining the corn purée is optional but makes it silky and restaurant-worthy.
Variations
6
Swap scallops for seared shrimp , tofu , or pan-roasted mushrooms for a vegetarian twist.
Add a spoonful of basil oil or cilantro purée for another green accent.
Blend in a touch of Parmesan to the purée for savory richness.
Suggested Pairings
7
Serve with: A light salad with citrus vinaigrette or grilled sourdough
Drink: Crisp Sauvignon Blanc, dry Riesling, or sparkling water with lime
Occasion: Dinner party starter, romantic main, or upscale weekend indulgence
Ingredients For the Scallops
8 large sea scallops, cleaned and patted dry
Salt and freshly ground pepper
1 tbsp high-smoke point oil (e.g. grapeseed or avocado)
1 tbsp unsalted butter (optional, for basting)
For the Corn Purée
2 cups fresh or frozen corn kernels (about 3 ears)
1 small shallot, minced
1 clove garlic, minced
1 tbsp butter or olive oil
½ cup vegetable stock or water (more as needed)
Salt to taste
Splash of cream (optional for extra richness)
For the Chili Oil
¼ cup neutral oil (like grapeseed or sunflower)
1 tsp red chili flakes
½ tsp smoked paprika
Pinch of salt
Optional: ½ tsp toasted sesame seeds or minced garlic
Garnish (Optional)
Microgreens or fresh herbs (like cilantro or chives)
Lime zest or a squeeze of lime juice
Corn kernels sautéed for texture
Directions Make the Chili Oil (Can Be Made Ahead)
1
In a small saucepan, heat oil over medium until shimmering (not smoking).
Remove from heat and stir in chili flakes , paprika , and a pinch of salt .
Let infuse while you prep other components (or up to several hours ahead).(Strain for a smoother finish or leave flakes in for visual flair.)
Prepare the Corn Purée
2
In a saucepan, heat butter or olive oil over medium.
Sauté shallot and garlic until soft but not browned (2–3 minutes).
Add corn kernels and stock , simmer for 5–8 minutes until tender.
Transfer to a blender and blend until very smooth , adding more liquid as needed.
Season with salt and an optional splash of cream.
Strain through a fine sieve for ultra-smooth texture (optional).
Keep warm or gently reheat before plating.
Sear the Scallops
3
Pat scallops very dry with paper towels (essential for a crust).
Season with salt and pepper .
Heat a nonstick or stainless pan over medium-high heat with 1 tbsp oil .
Add scallops and sear undisturbed for 1½ to 2 minutes per side until golden and just opaque inside.
Optional: Add butter in the last 30 seconds and baste for extra richness.
Assemble the Plate
4
Spoon a pool of warm corn purée onto each plate.
Arrange scallops over the purée.
Drizzle with chili oil —a few drops go a long way.
Garnish with herbs , lime zest , or a few sautéed corn kernels for texture.
Tips for Success
5
Dry scallops = great sear. Moisture prevents browning.
Use fresh corn when in season—it’s sweeter and brighter.
Straining the corn purée is optional but makes it silky and restaurant-worthy.
Variations
6
Swap scallops for seared shrimp , tofu , or pan-roasted mushrooms for a vegetarian twist.
Add a spoonful of basil oil or cilantro purée for another green accent.
Blend in a touch of Parmesan to the purée for savory richness.
Suggested Pairings
7
Serve with: A light salad with citrus vinaigrette or grilled sourdough
Drink: Crisp Sauvignon Blanc, dry Riesling, or sparkling water with lime
Occasion: Dinner party starter, romantic main, or upscale weekend indulgence
Pan-Seared Scallops with Corn Purée & Chili Oil
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