Seared Scallops with Corn Purée & Brown Butter Recipe

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cooking Method:
Cuisine: ,
Courses: ,
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
    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. 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.
    2. Pat Dry & Season Scallops
  2. 2
    Thoroughly pat scallops dry with paper towels—this is crucial for achieving a golden sear. Season lightly with salt and black pepper.
    3. Sear the Scallops
  3. 3
    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.
    4. Make the Brown Butter Sauce
  4. 4
    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.
    5. Assemble & Serve
  5. 5
    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
Read it online: https://petitepanini.com/recipe/seared-scallops-with-corn-puree-brown-butter-recipe/