Pan Seared Scallops with Sweet Corn Purée

Name: Pan Seared Scallops with Sweet Corn Purée
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 4 to 6 ears fresh yellow corn, shucked; 2 tablespoons unsalted butter, cubed; Kosher salt, to taste; 2 tablespoons grapeseed oil; 10 U10 scallops, dry packed, cut in half widthwise OR 12 U10 scallops, dry packed, whole; Kosher salt and freshly cracked black pepper

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 servings

Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 servings

Ingredients

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Sweet Corn Purée:

4 to 6 ears fresh yellow corn, shucked

2 tablespoons unsalted butter, cubed

Kosher salt, to taste

Pan Seared Scallops:

2 tablespoons grapeseed oil

10 U10 scallops, dry packed, cut in half widthwise OR 12 U10 scallops, dry packed, whole

Kosher salt and freshly cracked black pepper

Directions

For the sweet corn purée: Cut the corn kernels off the ears of corn. Discard the corn cobs. Put the corn kernels into a blender and blend until smooth. Strain the blended corn into a medium fine-mesh sieve set inside a large mixing bowl. Press the corn with a spoon or rubber spatula to push the corn juice through. Discard the corn pulp. Pour the corn juice into a medium saucepan and cook over medium-low heat and reduce the juice until it is nappe (thick enough to coat the back of a spoon). Strain the thickened juice through a fine-mesh sieve into another saucepan set over low heat. Whisk in the butter and season to taste. Reserve for plating. If making for future use, pour the puree into a food-safe container and chill in an ice bath before covering.
For the pan seared scallops: Heat the grapeseed oil in a large nonstick sauté pan over medium to medium-high heat. Pat dry the scallops and season with salt and pepper on both sides. Add the scallops to the pan and sear on both sides until medium golden brown, about 60 seconds on each side for halved scallops and 1 1/2 minutes to 2 minutes for whole scallops. Place your cooked scallops onto a small sheet tray with a resting rack or a large plate with paper towels to drain of excess fat. Serve the scallops with the sweet corn purée.