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Pan-Seared Scallops with Corn Puree

Pan-Seared Scallops with Corn Puree is a delicious meal that is on the table in about 30 minutes. It is special enough to serve to guests or when you want to enjoy a date night at home. The perfectly seared scallops over creamy corn puree topped off with a little crispy bacon is irresistible!

Prep Time

        Prep time: 10 minutes
        Cook time: 15 minutes
        Yield: Serves 2


    •    salt to taste
    •    1 tbsp butter
    •    1/2 cup water
    •    salt and pepper
    •    1/2 tsp chicken base
    •    pinch of cayenne pepper
    •    1 thick-cut slice of bacon
    •    6 Alaska Weathervane scallops
    •    fresh snipped chives for garnish
    •    12 ounce frozen white shoepeg corn kernals, thawed or 1 cup fresh white corn kernals cut from the cob


  1. Make the corn puree first by heating corn, 1/2 cup water, 1/2 teaspoon chicken base, 1 tablespoon butter, a pinch of cayenne pepper (to taste), and a pinch of salt (to taste) together in a saucepan until corn is heated through. This should only take a few minutes.
  2. Then pour the corn mixture into a blender or food processor and pulse a few times to combine and puree until smooth. You might want to do this in 2 different batches. The hot liquid has a tendency to try to jump out of the blender, so be careful! I always cover the lid of the blender with a towel and hold it on tightly!
  3. Once the corn is pureed, pour it through a fine mesh sieve, and gently stir it with a spoon to encourage the puree through the sieve. continue until you are left with just dry corn pulp. Toss the pulp and place the smooth, creamy corn puree back over low heat while you prepare the scallops.
  4. For the scallops: Over mid-high heat, heat a pan large enough to fit your scallops so they aren't crowded. Cook one thick-cut slice of bacon to your desired crispiness. Remove the bacon from the pan and set aside. When cooled enough to handle, chop the bacon into bits and reserve for garnish. Carefully pour out most of the fat from the pan. You just want a light coating of bacon fat in which to sear the scallops.
  5. Pat the scallops dry on all sides and season with salt and pepper. If you see a small tab on the side of the scallop, you can remove it by just pulling on it gently. It can be tougher and less desirable.
  6. Place the dry, seasoned scallops in the hot pan. Allow the scallops to sear, undisturbed, for 1 1/2 minutes to develop a beautiful golden crust on the outside.
  7. After about 1 1/2 minutes, use tongs to gently lift one of the scallops to see the crust. If the scallop sticks, it isn't ready and it is likely your pan is not hot enough. Increase the heat and allow them to sear another 30 seconds or so until they release from the pan and have that gorgeous crust on the outside. Then carefully turn each scallop over and sear the other side in the same manner for 1 1/2 minutes.
  8. When the scallops are done, they should have a beautiful golden crust on the bottom and the top, and they should feel springy when touched.
  9. Serve the scallops over the corn puree and garnish with chopped bacon and freshly chopped chives. Enjoy!

This great family recipe is thanks to Yummly at


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