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!

I am always on the hunt for wonderful seafood recipes to make during Lent. I need something healthy and easy to make on a busy Friday night the whole family will love. Alaska Weathervane Scallops to the rescue! I know many think scallops are difficult to make, but actually they are quite easy and super quick!

When choosing scallops, be sure to purchase 'dry packed' Scallops. The only ingredient in the ingredient list should be Scallops. Avoid scallops that have been packed in a chemical solution. 

Look for Alaska Weathervane Scallops, as they are flash frozen at sea to preserve all the wonderfully fresh flavor. It doesn't get much better than scallops that go straight from the boat to the table!

Additionally, The cold water and natural environment of Alaska produces seafood with lean flesh, firm texture, and superior flavor that is full of high quality protein, vitamins, minerals and oils essential to good health.

Another great reason to buy Alaska Seafood is Alaska’s fishing methods are anchored in strict conservation practices. This ensures the delicious Alaska seafood we enjoy today will be enjoyed for generations to come! I like that!

My favorite way to cook scallops is to sear them quickly in a hot pan. When cooked properly, scallops melt in your mouth! They are irresistibly sweet with a delicate, buttery texture and a crispy golden crust on the top and bottom, which compliments the soft creamy inside perfectly!

The corn puree is a nice accompaniment to these beautiful pan-seared scallops. The creamy corn puree paired with the crusty pan-seared scallops is delicious enough on its own, but then I topped it with the salty goodness of crispy bacon and the tang of fresh snipped chives. Oh my yumminess, y'all! It tastes so irresistibly good! Let me show you how to pull this off...

Make the corn puree first by heating the ingredients (see ingredient list and specific instructions below) together in a saucepan until corn is heated through. This should only take a few minutes. 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!

Once the corn is pureed, pour it through a fine mesh sieve...

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.

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.

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.

Place the dry, seasoned scallops in the hot pan and listen for the beautiful sizzle sound...

Allow the scallops to sear, undisturbed, for a minute and a half to develop a beautiful golden crust on the outside. Be sure to set the timer and don't move them! This is not a time to walk away to tend to laundry! You need to stay with the scallops, but don't move them!

I know you can't tell from this picture, but these scallops are sizzling nicely. Notice how there isn't any liquid bubbling up around the sides of the scallops? That is because they are dry-packed, and I'm searing them in a hot skillet that is just lightly coated with some bacon fat. All of these things combined will ensure a beautiful golden crust on the outside. After about 1.5 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.

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.

Serve the scallops over the corn puree and garnish with chopped bacon and freshly chopped chives. Enjoy!


For more Alaska Seafood info and recipes, please visit the website WildAlaskaSeafood.com, and join me in following Alaska Seafood on Twitter, Facebook, and Pinterest

Pan-Seared Scallops with Corn Puree

By Life Tastes Good
Published 03/31/2015

Ingredients

• 12 ounce frozen White Shoepeg Corn Kernals, thawed or 1 cup fresh white corn kernals cut from the cob
• 1/2 cup water
• 1/2 teaspoon chicken base (I use Better Than Bouillon)
• 1 tablespoon butter
• pinch of cayenne pepper
• salt to taste
• 1 thick-cut slice of bacon
• 6 Alaska Weathervane Scallops
• salt and pepper
• Fresh snipped chives for garnish

Instructions

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!

Yield: 2 servings
Prep Time: 10 mins.

Cook time: 15 mins.
Total time: 25 mins.

Tags: Pan-Seared Scallops, Corn Puree, Bacon, Creamy, Alaska, Seafood, Main, Appetizer, Shellfish, Under 30 minutes

recipe inspired by allrecipes.com Seared Scallops with Corn Cream

Now that you know how to prepare perfect pan-seared scallops, I encourage you to try the many other options that Alaska Seafood offers. With five species of salmon, several varieties of whitefish, and numerous shellfish species, Alaska offers mouthwatering seafood options for every taste and cooking method and is available fresh, frozen and canned year round.

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