Seared Scallops with Corn Purée & Brown Butter Recipe

Few dishes capture the elegance of fine dining while remaining surprisingly approachable at home as beautifully as Seared Scallops with Corn Purée & Brown Butter. This recipe strikes the perfect balance between sophistication and simplicity: buttery scallops seared until golden, paired with a naturally sweet corn purée, and finished with nutty brown butter that elevates everything on the plate.

If you’ve ever ordered scallops at a restaurant and wondered if you could recreate that same melt-in-your-mouth perfection at home—the answer is yes. With just a handful of fresh ingredients and the right cooking techniques, this dish can be on your table in less than 40 minutes.

In this guide, we’ll walk through every step: from selecting the best scallops to mastering the corn purée and achieving the perfect brown butter. You’ll also find serving suggestions, expert tips, variations, and answers to common questions so you feel confident making this dish whether it’s your first time cooking scallops or your tenth.

Why Choose Seared Scallops with Corn Purée & Brown Butter?

There are many ways to prepare scallops, but this combination is truly special for a few reasons:

1. Flavor Balance – Scallops have a naturally delicate sweetness, which pairs beautifully with the earthy sweetness of corn and the nutty depth of brown butter.
2. Texture Contrast – The crisp golden crust of perfectly seared scallops against the velvety corn purée creates an irresistible contrast.
3. Seasonal Appeal – This dish shines brightest in the summer when fresh corn is at its peak, but it can be enjoyed year-round with frozen corn.
4. Restaurant-Quality, Home-Friendly – While the flavors feel gourmet, the preparation is straightforward, making it perfect for both special occasions and weeknight indulgence.

Ingredients You’ll Need

For the Corn Purée

• 2 tbsp olive oil
• 1 small shallot (finely chopped)
• 2 cups corn kernels (fresh from the cob or frozen, thawed)
• 1 cup vegetable stock (unsalted)
• 0.5 cup heavy cream
• Salt, to taste
• Freshly ground black pepper, to taste

For the Scallops

• 12 large sea scallops (about 3 per person, patted dry, side muscle removed)
• 2 tbsp olive oil (for searing)
• 1 tbsp unsalted butter
• Salt, to taste
• Freshly ground black pepper, to taste

For the Brown Butter Sauce

• 4 tbsp unsalted butter
• 1 tsp fresh lemon juice
• 1 tsp fresh thyme leaves (optional)

Optional Garnishes

• Microgreens, fresh herbs (parsley, chives, or basil)
• A drizzle of extra virgin olive oil

Step-by-Step Instructions

Step 1: Preparing the Corn Purée

1. Heat olive oil in a saucepan over medium heat.
2. Add chopped shallots and sauté for 2–3 minutes until softened and aromatic.
3. Stir in the corn kernels and cook for 5 minutes, allowing them to release their sweetness.
4. Pour in the vegetable stock, then let the mixture simmer gently for 8–10 minutes until the corn is tender.
5. Stir in heavy cream, season with salt and pepper.
6. Blend the mixture with an immersion blender or standard blender until silky smooth.
7. (Optional) Pass through a fine sieve for restaurant-level smoothness. Keep warm.

Step 2: Prepping the Scallops

• Pat scallops thoroughly dry with paper towels. This step is crucial for achieving a golden crust.
• Lightly season with salt and freshly ground black pepper.

Step 3: Searing the Scallops

1. Heat olive oil in a skillet (preferably cast iron or stainless steel) over medium-high heat until shimmering.
2. Place scallops in the pan in a single layer, leaving space between them.
3. Sear without moving for 2 minutes, until a deep golden crust forms.
4. Flip scallops, add butter, and baste them with the foamy butter for 1–2 minutes until just opaque in the center.
5. Remove immediately to a warm plate.

Step 4: Making the Brown Butter Sauce

1. In the same skillet, melt butter over medium heat.
2. Continue cooking, swirling the pan, until the butter turns golden brown and releases a nutty aroma (about 3–4 minutes).
3. Remove from heat, stir in lemon juice and thyme.

Step 5: Plating & Serving

• Spoon a generous swirl of corn purée onto each plate.
• Arrange scallops on top.
• Drizzle with brown butter sauce.
• Garnish with microgreens or herbs. Serve immediately.

Tips for Perfect Scallops Every Time

• Dry Them Well: Any moisture on scallops prevents browning. Pat them dry thoroughly.
• Don’t Overcrowd the Pan: Too many scallops at once will steam rather than sear. Cook in batches if necessary.
• High Heat is Key: Medium-high heat ensures caramelization without overcooking.
• Minimal Seasoning: Scallops shine with just salt and pepper. Let their natural flavor come through.
• Timing Matters: Scallops cook quickly. Aim for 2 minutes per side for large scallops.

Variations You Can Try

• Spicy Kick: Add a pinch of cayenne pepper or chili oil to the corn purée.
• Herb Infusion: Replace thyme with sage or rosemary in the brown butter.
• Lighter Option: Swap heavy cream in the purée for coconut milk.
• Vegetarian Side Dish: Skip scallops and serve the corn purée topped with sautéed mushrooms or grilled vegetables.

Serving Suggestions

This dish pairs wonderfully with:

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• Crisp White Wines like Sauvignon Blanc or Chardonnay.
• Side Salad with arugula, citrus, and shaved Parmesan.
• Roasted Vegetables such as asparagus or baby carrots.
• Fresh Breads like a warm baguette to soak up the brown butter.

Make-Ahead & Storage

• Corn Purée: Can be made 1–2 days in advance and stored in an airtight container in the fridge. Reheat gently before serving.
• Scallops: Best cooked fresh; avoid reheating as they can turn rubbery.
• Brown Butter Sauce: Can be made a few hours in advance and reheated gently, though best fresh.

Final Thoughts

Seared Scallops with Corn Purée & Brown Butter is the kind of dish that turns a simple dinner into an unforgettable experience. The combination of sweet scallops, silky corn, and nutty butter feels indulgent yet balanced. With the right techniques, it’s surprisingly approachable for home cooks and guaranteed to impress guests.

Whether you’re planning an elegant dinner party, a romantic meal, or simply treating yourself to something special, this recipe delivers restaurant-quality results every time.

So grab a skillet, some fresh scallops, and sweet corn—and bring this dish to life in your own kitchen.

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Seared Scallops with Corn Purée & Brown Butter Recipe

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Cooking Method: Stovetop Cuisine: American, Mediterranean Courses: Appetizers, Dinner

Prep Time 15 mins Cook Time 20 mins Total Time 35 mins Difficulty: Intermediate Cooking Temp: 200  C Servings: 4 Best Season: Summer

Description

This Seared Scallops with Corn Purée & Brown Butter recipe is a restaurant-quality dish you can easily prepare at home. Sweet, caramelized scallops are paired with a silky corn purée and finished with nutty brown butter, creating a refined yet approachable meal. Perfect for summer dining, this dish balances freshness, elegance, and flavor in every bite.

Ingredients

Scale

1/2x 1x 2x 3x

For the Corn Purée

• 2 tbsp olive oil
• 1 small shallot (finely chopped)
• 2 cups corn kernels (fresh or frozen, thawed)
• 1 cup vegetable stock (unsalted)
• 0.5 cup heavy cream
• Salt, to taste
• Freshly ground black pepper, to taste

For the Scallops

• 12 large sea scallops (patted dry, side muscle removed)
• 2 tbsp olive oil (for searing)
• 1 tbsp unsalted butter
• Salt, to taste
• Freshly ground black pepper, to taste

For the Brown Butter Sauce

• 4 tbsp unsalted butter
• 1 tsp fresh lemon juice
• 1 tsp fresh thyme leaves (optional)

Garnish (Optional but Recommended)

• Microgreens or fresh herbs (parsley, chives, or basil)
• A drizzle of extra virgin olive oil

Instructions

Prepare the Corn Purée

1. In a medium saucepan, heat olive oil over medium heat. Add the chopped shallot and sauté until softened and fragrant (about 2–3 minutes). Add the corn kernels and cook for 5 minutes, stirring occasionally. Pour in the vegetable stock and simmer for 8–10 minutes until the corn is tender. Stir in the cream, season with salt and pepper, then blend with an immersion blender (or regular blender) until smooth. Pass through a fine sieve for extra silkiness. Keep warm.

Pat Dry & Season Scallops

1. Thoroughly pat scallops dry with paper towels—this is crucial for achieving a golden sear. Season lightly with salt and black pepper.

Sear the Scallops

1. Heat olive oil in a large skillet over medium-high heat until shimmering. Add scallops in a single layer without overcrowding. Sear for 2 minutes on the first side, without moving them, until a deep golden crust forms. Flip, add butter, and baste scallops for another 1–2 minutes until opaque in the center but still tender. Transfer to a warm plate.

Make the Brown Butter Sauce

1. In the same skillet, add the butter and cook over medium heat until it turns golden brown and smells nutty (about 3–4 minutes). Remove from heat and stir in lemon juice and thyme.

Assemble & Serve

1. Spread a generous spoonful of corn purée on each plate. Arrange seared scallops on top. Drizzle with brown butter sauce and garnish with microgreens or fresh herbs. Serve immediately.

Note

Storage: Scallops are best served fresh; however, corn purée can be made up to 2 days in advance and stored in the refrigerator. Reheat gently before serving.

Variations: You can add a touch of smoked paprika or chili flakes to the corn purée for a hint of spice. Substitute thyme in the brown butter with sage or rosemary for a different flavor profile.

Scallop Tip: Avoid overcooking scallops—once they turn opaque and springy to the touch, they’re done.

Keywords: seared scallops recipe, corn purée, brown butter scallops, summer seafood recipe