15 Grilled Scallops With Sweet Corn Puree and Bacon

Grilled scallops with sweet corn puree and bacon make for an exquisite dish that dazzles with flavor and presentation. The succulent scallops are marinated, grilled to perfection, and placed atop a velvety corn puree. Crispy bacon adds a delightful crunch and savory depth. Garnished with fresh herbs, this dish is ideal for special occasions. With a few tips on preparation and serving, one can easily elevate this culinary experience to new heights. More details await.

Ingredients for Grilled Scallops

Grilled scallops with sweet corn puree is a delightful dish that embodies the essence of summer dining, perfect for seafood lovers and those looking to impress guests at a dinner party. The combination of sweet, succulent scallops paired with creamy corn puree creates a harmonious balance of flavors and textures.

Ideal for a special occasion or a casual get-together, this dish can be prepared in approximately 30 minutes, making it an excellent choice for both novice and experienced cooks.

Ingredients for Grilled Scallops

• 1 pound sea scallops
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh herbs (such as parsley or chives), chopped

Cooking Steps

1. Prepare the Scallops: Rinse the scallops under cold water and pat them dry with paper towels. This step is essential for achieving a good sear on the grill.
2. Season the Scallops: In a medium bowl, combine the scallops with olive oil, salt, pepper, and lemon juice. Let the scallops marinate for about 10 minutes.
3. Preheat the Grill: While the scallops are marinating, preheat your grill to medium-high heat (about 400°F). If using a grill pan, heat it over medium-high on the stovetop.
4. Grill the Scallops: Place the scallops directly on the grill grates or the grill pan. Grill them for about 2-3 minutes on each side, or until they develop a golden-brown crust and are opaque throughout.
5. Prepare the Sweet Corn Puree (optional): To complement the grilled scallops, you can make sweet corn puree by blending fresh or frozen corn kernels with a splash of cream, salt, and pepper until smooth. Heat gently if needed.
6. Serve: Plate the grilled scallops over a bed of sweet corn puree and garnish with fresh herbs of your choice. Serve immediately for the best flavor and texture.

Variations and Tips

• Add Spice: For a kick, consider adding chili flakes or paprika to the marinade for the scallops.
• Using Other Proteins: This marinade works well with shrimp or fish, so feel free to experiment with other seafood options.
• Veggie Sides: To make the meal more extensive, serve with grilled vegetables, such as asparagus or zucchini, alongside the scallops.
• Make Ahead: The sweet corn puree can be prepared ahead of time and warmed up before serving, saving you time during meal prep.
• Grill Alternatives: If you don’t have access to a grill, a stovetop grill pan or broiler can yield excellent results as well.

Preparing the Sweet Corn Puree

Grilled Scallops with Sweet Corn Puree is a delightful seafood dish that showcases the sweetness of corn complemented by the rich, tender texture of scallops. It is perfect for special occasions or a weekend dinner that will impress family and friends. The preparation for the sweet corn puree takes about 20 minutes, making it a quick yet elegant recipe to elevate your dining experience.

Ingredients:

• 2 cups fresh or frozen sweet corn kernels
• 1 cup vegetable or chicken broth
• 1 tablespoon unsalted butter
• 1 tablespoon heavy cream (optional)
• Salt and freshly cracked black pepper, to taste
• 1/2 teaspoon sugar (optional, to taste)
• Fresh herbs (such as basil or chives) for garnish

Cooking Steps:

1. In a medium saucepan, combine the sweet corn kernels and vegetable or chicken broth. Bring to a gentle simmer over medium heat.
2. Cook the corn for about 10-12 minutes, or until tender, stirring occasionally.
3. Remove the saucepan from heat and add the butter to the corn mixture. If desired, also add the heavy cream for a richer flavor.
4. Transfer the cooked corn and broth mixture to a blender or food processor. Puree until smooth and creamy.
5. Season the puree with salt, freshly cracked black pepper, and sugar (if using) to enhance the sweetness. Blend again to combine.
6. If the puree is too thick, adjust the consistency by adding a little more broth or cream until desired texture is reached.
7. Strain the puree through a fine-mesh sieve for an ultra-smooth finish if desired. Serve warm, drizzled onto plates as a base for the grilled scallops.
8. Garnish with fresh herbs for an additional layer of flavor and presentation.

Variations and Tips:

• For a spicier kick, consider adding a pinch of cayenne pepper or chopped jalapeños during cooking.
• You can substitute fresh corn with canned or frozen corn, but fresh corn will provide superior flavor.
• Make it a vegetarian dish by omitting scallops and pairing the sweet corn puree with grilled vegetables or tofu.
• Prepare the corn puree in advance and reheat gently before serving to save time on your main course.
• To elevate the dish, consider adding a splash of white wine to the broth while simmering the corn for additional depth.

Choosing the Perfect Scallops

Grilled Scallops with Sweet Corn Puree is a sophisticated yet straightforward dish that can elevate any dinner occasion. This delightful seafood dish is perfect for a romantic dinner or a special gathering with friends, showcasing the sweet and succulent flavor of scallops paired with a creamy, sweet corn puree.

With a total preparation and cooking time of about 30 minutes, you can impress your guests without spending all day in the kitchen.

Ingredients:

• 1 pound fresh scallops, preferably big and dry
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste
• 2 cups fresh or frozen sweet corn kernels
• 1 cup vegetable broth or chicken broth
• 2 tablespoons unsalted butter
• 1 tablespoon fresh chives, finely chopped (for garnish)
• Lemon wedges, for serving

Cooking Steps:

1. Prepare the Sweet Corn Puree: In a medium saucepan, combine the sweet corn kernels and broth. Bring to a boil over medium heat. Reduce heat and simmer for about 10 minutes, until the corn is tender.
2. Blend the Puree: Transfer the corn mixture to a blender or food processor. Add the butter and blend until smooth. Taste and season with salt and pepper as desired. Keep warm.
3. Preheat the Grill: Preheat your grill to medium-high heat. If using a grill pan on the stovetop, verify it’s properly heated to achieve a good sear.
4. Season the Scallops: Pat the scallops dry with paper towels, then season them generously with salt and black pepper. Drizzle the olive oil over the scallops to coat evenly.
5. Grill the Scallops: Place the scallops on the grill. Cook for about 2-3 minutes on each side, until they are nicely golden brown and opaque in the center. Avoid overcooking, as scallops can become tough.
6. Serve: To serve, spoon a generous amount of sweet corn puree onto each plate. Top with grilled scallops and garnish with chopped chives. Offer lemon wedges on the side for an extra burst of flavor.

Variations & Tips:

• Flavor Infusion: For added depth, try marinating the scallops for 30 minutes in a mixture of garlic, lemon zest, and herbs before grilling.
• Vegetable Swap: You can substitute sweet corn with other vegetables like peas or butternut squash for the puree, adjusting the seasoning accordingly.
• Different Cooking Methods: If you don’t have access to a grill, searing the scallops in a hot skillet works just as well. Verify the skillet is properly heated before adding the scallops for a good sear.
• Serving Suggestions: This dish pairs beautifully with a side salad or steamed vegetables for a complete meal. A crisp white wine complements the flavors nicely.

Seasoning the Scallops

Grilled scallops with sweet corn puree is an elegant seafood dish that brings together the subtle sweetness of fresh scallops and the creamy texture of corn puree. This dish is perfect for a summer dinner party or a romantic evening, as it showcases the delicate flavors of the scallops while being relatively quick to prepare, taking about 30 minutes from start to finish.

With a few simple seasonings, you can elevate this dish to impress your guests or enjoy a delightful meal at home.

Ingredients:

• 1 pound of large sea scallops
• Olive oil
• Salt
• Black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Fresh herbs (e.g., thyme or parsley) for garnish

Cooking Steps:

1. Prepare the Scallops: Pat the scallops dry with paper towels to guarantee a good sear. Season both sides of each scallop lightly with salt, black pepper, garlic powder, and smoked paprika.
2. Preheat the Grill: Heat the grill to medium-high heat, confirming the grates are clean and well-oiled to prevent sticking.
3. Oil the Scallops: Lightly brush the scallops with olive oil before placing them on the grill. This will help achieve a nice golden crust.
4. Grill the Scallops: Place the seasoned scallops on the grill and cook for 2-3 minutes on each side. The scallops are ready when they are opaque and firm to the touch. Avoid overcooking to maintain their tenderness.
5. Serve: Arrange the grilled scallops on a plate over a generous scoop of sweet corn puree. Garnish with fresh herbs for added flavor and visual appeal.

Variations and Tips:

• Add Spices: Experiment with different spices such as cayenne pepper for a bit of heat or lemon zest for a citrusy kick.
• Marinate: For additional flavor, marinate the scallops in the refrigerator for 15-30 minutes before seasoning. Use a mixture of olive oil, lemon juice, garlic, and herbs.
• Use a Grill Pan: If grilling outdoors isn’t an option, a grill pan on the stovetop works well to achieve the same effect.
• Pairing Suggestions: Serve with a crisp white wine, such as Sauvignon Blanc, to complement the dish. Freshly grilled vegetables or a light salad can also accompany this dish beautifully.

Enjoy your beautifully seasoned grilled scallops with sweet corn puree, a perfect blend of flavors and textures for any occasion!

Cooking the Bacon

Grilled Scallops with Sweet Corn Puree is a delightful seafood dish that brings together the succulent flavors of perfectly grilled scallops and the sweet creaminess of corn puree, making it an excellent choice for dinner parties, a romantic date night, or a special family meal. Preparation time is about 30 minutes, and it’s suitable for seafood lovers and anyone looking to impress their guests with a gourmet twist.

Ingredients:

• 8 large sea scallops
• 4 slices of thick-cut bacon
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 cup fresh or frozen sweet corn kernels
• 1 cup heavy cream
• 1 tablespoon unsalted butter
• Fresh chives, chopped (for garnish)

Cooking Steps:

1. Prepare the Bacon: In a skillet, cook the bacon over medium heat until crispy, about 5 to 7 minutes. Once done, remove the bacon and place it on a paper towel to drain excess grease. Reserve some of the bacon fat in the skillet for later use.

2. Cook the Sweet Corn Puree: In the same skillet with the reserved bacon fat, add the sweet corn and sauté for about 3-4 minutes until heated through. Pour in the heavy cream and simmer for another 5 minutes.

Add the butter, and then use an immersion blender or regular blender to puree the mixture until smooth. Season with salt and pepper to taste. Set aside.

3. Grill the Scallops: Preheat your grill or grill pan over high heat. Season the scallops with salt and pepper. Place them on the grill, cooking for about 2-3 minutes on each side until they develop a nice char and are opaque in the center.

4. Assemble the Dish: To serve, spoon a generous amount of sweet corn puree onto each plate, top with grilled scallops, break the crispy bacon into pieces over the top, and garnish with chopped chives.

Variations and Tips:

• For added flavor, consider marinating the scallops in olive oil, lemon juice, and garlic for 15-30 minutes before grilling.
• If you’re looking for a different texture, try mixing roasted garlic into the corn puree for a deeper flavor profile.
• You can substitute the bacon with pancetta or prosciutto for a different taste.
• For a light, contrasting flavor, drizzle a bit of balsamic reduction over the dish just before serving.

Grilling the Scallops

Grilled scallops with sweet corn puree is a delightful seafood dish that showcases the sweetness of fresh scallops paired with a creamy, vibrant corn puree. This dish is ideal for seafood lovers looking to impress guests at a summer barbecue or for a special date night. With a preparation time of approximately 20 minutes, this recipe strikes the perfect balance between elegance and ease.

Ingredients:

• 1 pound fresh sea scallops
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups fresh corn kernels (or frozen corn, thawed)
• 1/2 cup heavy cream
• 1 tablespoon butter
• 1 teaspoon fresh thyme (or herb of choice)
• Lemon wedges for serving

Cooking Steps:

1. Prepare the Sweet Corn Puree: In a saucepan, combine the corn kernels and heavy cream. Bring to a simmer over medium heat, and cook for about 5 minutes until the corn is tender.
2. Blend the Puree: Remove from heat, add butter, and season with salt and pepper. Using an immersion blender or a traditional blender, puree the mixture until smooth. Return to the pan, and stir in fresh thyme. Keep warm on low heat.
3. Preheat the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
4. Season the Scallops: Pat the scallops dry with a paper towel. In a bowl, toss them with olive oil, salt, and pepper until evenly coated.
5. Grill the Scallops: Place the scallops on the grill and cook for about 2-3 minutes on each side, or until they develop a nice golden-brown crust and are opaque in the center. Avoid overcooking them to maintain their tenderness.
6. Serve: On a plate, spoon a generous amount of sweet corn puree, then top with grilled scallops. Garnish with lemon wedges and additional thyme if desired.

Variations & Tips:

• Corn Variations: You can add different herbs such as basil or cilantro to the corn puree for a twist in flavor.
• Spice It Up: For a hint of heat, mix in a pinch of Cayenne pepper or serve with a drizzle of spicy chili oil.
• Serving Suggestions: Pair the dish with a fresh salad or grilled vegetables for a complete meal.
• Make-Ahead: The sweet corn puree can be made a day in advance and warmed before serving. Just be sure to store it in an airtight container in the refrigerator.
• Cooking Method: If you don’t have a grill, scallops can also be seared in a hot skillet for an equally delicious result.

Final Touches on the Puree

Grilled Scallops with Sweet Corn Puree is a delightful seafood dish that marries the natural sweetness of corn with the briny flavor of scallops, making it ideal for seafood enthusiasts and a sophisticated option for dinner parties or special occasions.

With a preparation time of about 30 minutes, this recipe allows you to create a stunning dish that not only impresses the palate but also presents beautifully. The sweet corn puree acts as a vibrant base that complements the perfectly grilled scallops, elevating this meal to a restaurant-quality experience right in your home.

Ingredients:

• 1 cup sweet corn kernels (fresh or frozen)
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• Salt and pepper, to taste
• 1 tablespoon fresh chives, chopped (for garnish)
• 4-6 large sea scallops
• Olive oil, for grilling
• Lemon wedges, for serving

Cooking Steps:

1. Prepare the Sweet Corn Puree: In a medium saucepan over medium heat, melt the unsalted butter. Add the sweet corn kernels and sauté them for about 2-3 minutes until they begin to soften.

Pour in the heavy cream and simmer for another 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

2. Blend the Puree: Transfer the corn mixture to a blender or food processor and blend until smooth. If needed, add a little water or additional cream to achieve a silky consistency.

Taste and adjust seasoning as necessary.

3. Grill the Scallops: Preheat your grill or grill pan over medium-high heat. Pat the scallops dry with a paper towel and brush both sides lightly with olive oil.

Season with salt and pepper. Place the scallops on the grill and cook for about 2-3 minutes per side or until they are golden brown and opaque in the center.

4. Plate the Dish: On a serving plate, spoon a generous amount of the sweet corn puree as a base. Carefully place the grilled scallops on top of the puree, and garnish with fresh chives.

Serve with lemon wedges on the side for an added burst of freshness.

Variations and Tips:

• Add a Kick: To enhance the flavor profile of the corn puree, consider adding a pinch of cayenne pepper or a touch of smoked paprika for a smoky kick.
• Vegetarian Option: Substitute scallops with grilled vegetable skewers, such as zucchini and bell peppers, for a vegetarian take on this dish.
• Make Ahead: The corn puree can be made ahead of time and refrigerated. Just reheat gently before serving to save time.
• Wine Pairing: Serve with a chilled glass of Sauvignon Blanc or a light Pinot Grigio to complement the flavors of the dish beautifully.

With these final touches on the sweet corn puree, your Grilled Scallops with Sweet Corn Puree will not only taste delicious but also look appealing and gourmet. Enjoy!

Combining Flavors

Grilled scallops with sweet corn puree is a delightful seafood dish that showcases the natural sweetness of scallops complemented by a smooth and creamy corn puree.

This dish is perfect for elegant dinner parties or romantic evenings as it combines fresh flavors and beautiful presentation. The preparation time is approximately 30 minutes, making it a quick yet impressive meal for seafood lovers and those who enjoy a touch of gourmet cooking.

Ingredients:

• 1 pound of sea scallops, patted dry
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 cups sweet corn kernels (fresh or frozen)
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon fresh basil, chopped (optional)
• Lemon wedges, for serving

Cooking Steps:

1. Prepare the Sweet Corn Puree: In a medium saucepan, combine the corn kernels and heavy cream. Bring to a boil over medium heat, then reduce to a simmer and cook for about 5-7 minutes until the corn is tender.

Remove from heat and add the butter, blending until smooth. For an extra flavor kick, stir in fresh basil if desired. Season with salt and pepper to taste and keep warm.

2. Grill the Scallops: Preheat a grill or grill pan over medium-high heat. Brush the scallops with olive oil and season with salt and pepper.

Once the grill is hot, add the scallops and cook for about 2-3 minutes on each side, or until they have a golden-brown crust and are cooked through. Avoid overcrowding the grill; work in batches if needed.

3. Plate and Serve: Spoon a generous amount of the sweet corn puree onto each plate. Arrange the grilled scallops on top and garnish with additional fresh basil if desired.

Serve with lemon wedges for a burst of acidity.

Variations and Tips:

• Corn Variations: For added texture, consider mixing in diced roasted red peppers or sautéed shallots into the corn puree.
• Scallop Alternatives: This recipe can also be made with shrimp or fish fillets if scallops are unavailable.
• Herb Infusion: Experiment with different herbs, such as chives or tarragon, in the corn puree for distinct flavors.
• Serving Suggestion: Pair the dish with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, to enhance the seafood experience.

Enjoy your delicious grilled scallops with sweet corn puree as a delightful centerpiece for your next meal!

Plating the Dish

Grilled Scallops with Sweet Corn Puree is an elegant seafood dish that beautifully combines the sweet, buttery flavors of perfectly grilled scallops with a velvety corn puree. This dish is perfect for a special occasion or a romantic dinner, making it ideal for seafood lovers and those looking to impress their guests. The preparation time for this dish is approximately 30 minutes, making it a quick yet sophisticated meal.

Ingredients:

• 1 pound sea scallops
• 2 cups fresh sweet corn kernels (or frozen, thawed)
• 1 cup heavy cream
• 1 tablespoon unsalted butter
• Salt and pepper, to taste
• Fresh chives, finely chopped, for garnish
• Microgreens or baby arugula, for garnish
• Lime wedges, for serving

Cooking Steps:

1. Prepare the Sweet Corn Puree: In a saucepan, combine the sweet corn kernels and heavy cream. Season with salt and pepper. Bring to a simmer over medium heat and cook for about 10 minutes, until corn is tender.

Transfer the mixture to a blender and blend until smooth. Strain the puree through a fine mesh sieve into a bowl, discarding any solids. Whisk in the butter and adjust seasoning as needed.

2. Grill the Scallops: Preheat your grill or grill pan over medium-high heat. Pat the scallops dry with paper towels and season both sides with salt and pepper.

Lightly oil the grill grates or the grill pan. Place the scallops on the grill and cook for 2-3 minutes on one side until they develop a golden crust. Flip and cook for an additional 1-2 minutes on the other side until just opaque in the center.

3. Plate the Dish: Spoon a generous amount of sweet corn puree onto each plate, creating a splash or swoosh effect. Arranging the puree off-center adds a modern touch.

Carefully place 3-4 grilled scallops on top of the puree.

4. Garnish and Serve: Finish the dish with a sprinkle of chopped chives and a few microgreens or baby arugula on top. Optionally, serve with lime wedges on the side for a burst of freshness.

Variations and Tips:

• Experiment with different garnishes such as edible flowers for an elegant touch.
• Replace scallops with shrimp or other seafood if desired.
• You can add a drizzle of truffle oil over the puree for a luxurious finish.
• For a spicier kick, include a sprinkle of smoked paprika or a dash of chili flakes on the scallops before grilling.
• Make sure the scallops are patted dry before grilling to achieve a nice sear and prevent steaming.

Pairing Wine With Scallops

Grilled Scallops with Sweet Corn Puree is a delectable dish that highlights the delicate flavors of scallops while smoothly complementing them with a sweet and creamy corn puree. This dish is perfect for seafood lovers and is ideal for special occasions, elegant dinners, or impressing guests at a summer barbecue.

The preparation time for this dish is about 30 minutes, making it a quick yet gourmet option suitable for both novice and experienced cooks.

Ingredients:

• 12 large sea scallops
• 2 cups fresh corn kernels (about 4 ears of corn)
• 1 cup vegetable broth
• 1 tablespoon butter
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon olive oil
• Fresh herbs (such as chives or parsley) for garnish
• Lemon wedges, for serving
• White wine (such as Sauvignon Blanc or Chardonnay) for pairing

Cooking Steps:

1. Prepare the Sweet Corn Puree:

• In a medium saucepan, combine the fresh corn kernels and vegetable broth. Bring to a boil over medium heat, then reduce the heat to simmer for about 10 minutes until the corn is tender.
• Use an immersion blender to puree the corn mixture until smooth. Alternatively, transfer to a blender if necessary. Stir in the butter, and season with salt and black pepper to taste. Keep warm.

Grill the Scallops:

• Preheat the grill to medium-high heat. Pat the scallops dry with paper towels and season both sides with salt and black pepper.
• Brush the grill grates with olive oil to prevent sticking. Place the scallops on the grill and cook for about 2-3 minutes on each side, until they are opaque and have nice grill marks.

Serve:

• On a plate, spoon a generous amount of sweet corn puree as the base. Arrange the grilled scallops on top of the puree.
• Garnish with freshly chopped herbs and serve with lemon wedges on the side.

Variations and Tips:

• For added flavor, marinate the scallops in a mixture of olive oil, garlic, and lemon zest for 15-30 minutes before grilling.
• If fresh corn isn’t available, you can use frozen corn kernels; just make sure to thaw and drain them before cooking.
• To enhance the dish further, drizzle with a cream reduction or a balsamic glaze before serving.
• When choosing a wine to pair with grilled scallops, opt for a white wine with high acidity like Sauvignon Blanc or a lightly oaked Chardonnay. These will balance the richness of the scallops and the sweetness of the corn puree.

Variations to Try

SAVE IT

Grilled scallops with sweet corn puree is a sophisticated yet simple dish that highlights the natural sweetness of fresh seafood and vegetables. Ideal for a romantic dinner or a special occasion, this dish can elevate any gathering. The preparation time is approximately 30 minutes, making it a manageable dish for both novice and experienced cooks.

Ingredients:

• 1 pound of sea scallops
• 2 cups of fresh or frozen sweet corn
• 1 cup of vegetable broth
• 2 tablespoons of butter
• Salt and pepper to taste
• Olive oil for grilling
• Fresh cilantro or parsley for garnish (optional)

Cooking Steps:

1. Start by preparing the sweet corn puree. In a saucepan, combine the sweet corn and vegetable broth. Bring to a simmer and cook for about 10 minutes until the corn is tender.
2. Add the butter, salt, and pepper to the corn mixture. Using an immersion blender or a regular blender, puree the mixture until smooth. If you desire, strain the puree for a silkier texture.
3. Preheat your grill to medium-high heat. Pat the scallops dry with a paper towel and season them with salt and pepper.
4. Drizzle olive oil on the grill grates to prevent the scallops from sticking. Place the scallops on the grill and cook for about 2-3 minutes on each side until they are golden brown and have grill marks. Be careful not to overcook them.
5. To serve, add a generous spoonful of sweet corn puree to each plate and arrange the grilled scallops on top. Garnish with fresh cilantro or parsley if desired.

Variations:

• Spicy Kick: Add a pinch of cayenne pepper to the sweet corn puree for a hint of heat.
• Herb Infusion: Incorporate fresh herbs like basil or thyme into the corn puree for added flavor nuances.
• Citrus Zing: Squeeze fresh lemon or lime juice over the scallops just before serving to brighten up the dish.
• Grilled Vegetables: Serve alongside grilled asparagus or zucchini for a more colorful and nutritious plate.
• Different Proteins: Substitute scallops with shrimp or even grilled chicken for variations on this dish.

Tips:

• Make certain the scallops are dry before grilling for best sear and flavor.
• Fresh corn works best. If using frozen, allow it to thaw completely for even cooking.
• Monitor the scallops closely while grilling; overcooking will lead to a rubbery texture.
• Experiment with different types of oils, such as sesame or avocado, for grilling to impart additional flavor.

Substituting Ingredients

Grilled scallops with sweet corn puree is a delightful dish that combines the sweetness of grilled scallops with a silky, flavorful corn puree, making it a perfect choice for seafood lovers and those looking to impress at dinner parties. The dish is suitable for a range of occasions, from summer barbecues to elegant dinner events.

With a preparation time of approximately 30 minutes, this recipe is both quick and easy to execute, making it ideal for both novice and experienced cooks.

Ingredients:

• 1 pound sea scallops
• 2 cups fresh corn kernels (or frozen if necessary)
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• Salt and pepper to taste
• Olive oil
• Fresh herbs for garnish (e.g., chives, parsley)

Cooking Steps:

1. Prepare the Corn Puree: In a saucepan, combine the corn kernels and heavy cream. Cook over medium heat until the corn is tender, about 5-7 minutes. Add butter, salt, and pepper, then puree the mixture using an immersion blender or a regular blender until smooth. Adjust seasoning as needed.
2. Prep the Scallops: Pat the scallops dry with a paper towel. Season both sides with salt and pepper. Drizzle with a little olive oil to coat lightly.
3. Grill the Scallops: Preheat a grill or grill pan over medium-high heat. Once hot, place the scallops on the grill, cooking for about 2-3 minutes per side until they are golden brown and opaque in the center. Avoid overcooking them to guarantee they remain tender.
4. Plate the Dish: Spoon a generous portion of the sweet corn puree onto each plate, and top with grilled scallops. Garnish with fresh herbs for a touch of color and flavor.

Variations:

• For a smoky flavor, consider adding bacon or smoked paprika to the corn puree.
• Experiment with different herbs, such as cilantro or basil, for a fresh twist.
• You can substitute scallops with shrimp or other seafood to cater to various tastes.

Tips:

• Use dry scallops instead of wet (usually treated with preservatives) for the best flavor and texture.
• Confirm the grill is hot enough before adding scallops to achieve a good sear.
• Prepare the corn puree ahead of time and keep warm before serving for easier meal execution.
• If fresh corn is not available, canned corn can be used, but you may need to adjust the seasoning accordingly.

Storage Tips for Leftovers

Grilled Scallops with Sweet Corn Puree is a delightful seafood dish that highlights the natural sweetness of scallops paired with a velvety corn puree. This elegant recipe is perfect for a romantic dinner or a special occasion, impressing guests with its sophisticated flavors and colorful presentation.

Preparation time is approximately 30 minutes, making it accessible for both seasoned cooks and beginners looking to expand their culinary repertoire.

Ingredients:

• 1 pound of fresh sea scallops, patted dry
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 ears of corn, kernels removed (about 2 cups)
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• Fresh chives or basil for garnish (optional)

Cooking Steps:

1. Preheat your grill or grill pan over medium-high heat.
2. In a small saucepan, combine the corn kernels and heavy cream. Bring to a simmer over medium heat and cook until corn is tender, about 5-7 minutes.
3. Use an immersion blender or a regular blender to puree the corn mixture until smooth. Stir in the butter and season with salt and pepper to taste. Keep warm over low heat.
4. Pat the scallops dry with a paper towel and season them on both sides with salt and pepper.
5. Drizzle olive oil on the grill or grill pan, and once hot, place the scallops on the grill. Cook for about 2-3 minutes per side, or until they develop a nice golden crust and are opaque in the center.
6. To serve, spoon the sweet corn puree onto a plate, top with the grilled scallops, and garnish with chopped chives or basil if desired.

Variations and Tips:

• For added flavor, marinate the scallops for 30 minutes before grilling in a mixture of olive oil, lemon juice, and garlic.
• You can substitute the sweet corn puree with other purees such as pea or roasted red pepper for different flavor profiles.
• Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the scallops in a pan over low heat to prevent them from becoming tough. The sweet corn puree can be warmed in a microwave or on the stove.
• Avoid freezing scallops, as they may lose their texture upon thawing.

Cooking Scallops: Tips for Success

Grilled scallops with sweet corn puree is a delightful seafood dish that perfectly balances the sweetness of corn and the briny, tender bite of scallops. This dish is ideal for a summer dinner party or a special occasion, impressing guests or celebrating a romantic evening. With a preparation time of about 30 minutes, it’s a relatively quick dish that doesn’t compromise on flavor or presentation.

Ingredients:

• 1 pound large sea scallops
• 2 cups fresh corn kernels (about 4 ears of corn)
• 1 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon fresh chives, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Steps:

1. Prepare the Sweet Corn Puree: In a saucepan, combine the fresh corn kernels and heavy cream. Cook over medium heat until the corn is tender, about 10 minutes. Remove from heat and blend the mixture until smooth. Strain through a fine sieve if you desire a silkier texture. Season with salt and pepper to taste, then set aside.
2. Preheat the Grill: Preheat your grill to medium-high heat and brush the grates with olive oil to prevent sticking.
3. Prepare the Scallops: Pat the scallops dry with paper towels to make certain they get a nice sear. Season with salt and pepper on both sides.
4. Grill the Scallops: Place the scallops on the grill and cook for 2-3 minutes on each side without moving them for ideal searing. They should have a nice golden-brown crust and be opaque in the center when done.
5. Serve the Dish: Spread a generous amount of sweet corn puree on each plate. Arrange the grilled scallops on top of the puree. Drizzle with melted butter and garnish with chopped chives. Serve immediately with lemon wedges on the side.

Variations and Tips:

• Flavor Enhancements: For extra flavor, consider marinating the scallops in lemon juice, garlic, and herbs before grilling.
• Vegetable Additions: Serve the scallops alongside grilled seasonal vegetables, such as asparagus or bell peppers, for added nutrition and color on the plate.
• Corn Puree Alternatives: If fresh corn is not in season, you can substitute canned or frozen corn, just make sure to drain and thaw the corn before use.
• Grill Alternatives: If you don’t have outdoor grilling options, a stovetop grill pan works wonderfully to achieve similar results with great grill marks.

Enjoy this culinary masterpiece that combines sophistication and simplicity with every bite!

Serving Suggestions for Entertaining

Grilled scallops with sweet corn puree is an elegant and visually stunning dish perfect for entertaining friends and family. This dish features succulent scallops, which are beautifully seared and paired with a creamy, flavorful corn puree that adds a delightful sweetness. Ideal for a special occasion or a summer dinner party, this recipe can be prepared in about 30 minutes, making it a quick yet impressive main course.

Ingredients:

• 1 pound fresh scallops, preferably dry-packed
• 2 cups fresh sweet corn kernels (about 4 ears of corn)
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 tablespoon butter
• Salt and pepper, to taste
• Fresh chives or parsley, for garnish

Cooking Steps:

1. Prepare the Corn Puree:

• In a saucepan, combine the sweet corn kernels and heavy cream. Bring to a gentle simmer over medium heat, cooking for about 5-7 minutes, or until the corn is tender.
• Remove from heat and transfer the mixture to a blender. Blend until smooth, then season with salt and pepper to taste. If you prefer a thinner consistency, you can add a little more cream or water. Keep warm.

Grill the Scallops:

• Preheat your grill or grill pan to medium-high heat. Make certain the grill grates are well-oiled to prevent sticking.
• Pat the scallops dry with paper towels, then season with salt and pepper on both sides.
• Drizzle olive oil over the scallops just before placing them on the grill. Grill for about 2-3 minutes on each side, or until they develop a golden brown crust and are opaque in the center.

Plating:

• On a serving platter, create a base of the corn puree by spooning it in a circular motion using the back of a spoon.
• Carefully place the grilled scallops on top of the corn puree.
• Garnish with freshly chopped chives or parsley for a pop of color.

Variations & Tips:

• Add Spice: For an extra kick, consider adding a pinch of cayenne pepper or a splash of hot sauce to the corn puree.
• Vegetarian Option: Substitute grilled vegetable skewers for the scallops to create a similar dish that caters to vegetarian guests.
• Sides: Serve with a simple green salad dressed with vinaigrette or crusty bread to round out the meal.
• Wine Pairing: A chilled glass of Sauvignon Blanc or Pinot Grigio pairs beautifully with the light flavors of the scallops and corn puree.
• Make Ahead: The corn puree can be made in advance and stored in the refrigerator for up to a day. Just reheat gently before serving.

This grilled scallops with sweet corn puree recipe is sure to impress your guests while allowing you to enjoy the evening as well!

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