Pan-Seared Scallops with Corn Purée & Chili Oil

Yields2 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

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.

Pan-Seared Scallops with Corn Purée & Chili Oil

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

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

Nutrition Facts

2 servings

Serving size