Variation
Add 1 tbsp of miso paste to the puree for an umami-rich twist.
Dinner · Seafood · American
Grilled Scallops With Sweet Corn Puree
These succulent grilled scallops are served over a velvety sweet corn puree for a refined summer meal that is ready in under 30 minutes.
Prep
15 min
Cook
10 min
Difficulty
Medium
Serves
4
Preparation
Get these tasks done before you start cooking.
Purée Preparation
- 1
Sauté the Aromatics
Melt butter in a medium saucepan over medium heat. Add the shallot and cook for 3 minutes until translucent.
Tip: Do not let the shallots brown, as this will discolor the bright yellow puree.
- 2
Simmer Corn
Add corn kernels and cream to the pan. Season with salt and simmer for 6 to 8 minutes until corn is tender.
- 3
Blend and Strain
Transfer the mixture to a high-speed blender. Add lemon juice and cayenne, then blend until completely smooth. Pass through a fine-mesh sieve for a professional texture.
Tip: Keep the puree warm in the saucepan over the lowest heat setting while you grill.
Scallop Prep
- 1
Dry Thoroughly
Remove the tough side muscle from each scallop. Pat them very dry with paper towels on all sides.
Tip: Moisture is the enemy of a good sear. Dry scallops ensure a golden crust rather than steaming.
How to Make Grilled Scallops With Sweet Corn Puree
Total time: 25 min · Yields 4 servings
- 1
Preheat the Grill
Clean your grill grates thoroughly and preheat to high heat (about 450°F). Lightly oil the grates using a folded paper towel dipped in oil held with tongs.
- 2
Season the Seafood
Toss the dried scallops with olive oil, salt, pepper, and smoked paprika in a bowl until evenly coated.
- 3
Grill the Scallops
Place scallops on the hot grate. Grill undisturbed for 2 to 3 minutes until a dark golden crust forms and they release easily from the metal. Flip and cook for 1 to 2 minutes on the second side.
- 4
Check Doneness
Remove from heat when the scallops are opaque throughout but still slightly soft in the center (internal temperature of 130°F). Overcooking will result in a rubbery texture.
- 5
Plating
Spoon a generous pool of warm corn puree onto each plate. Arrange 3 to 4 scallops on top of the puree.
Chef's Tips
- Always buy dry-packed scallops. Wet-packed scallops are treated with phosphates that prevent them from searing properly.
- If your grill grates are wide, use flat metal skewers to thread the scallops so they don't fall through.
- Warm your plates in a low oven before serving to keep the puree from cooling too quickly.
What to Serve with Grilled Scallops With Sweet Corn Puree
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve as a light main course for a summer dinner party.
- Pairs beautifully with a crisp glass of Sauvignon Blanc or Unoaked Chardonnay.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Top with crumbled crispy pancetta for a salty crunch.
Variation
Swap the lemon juice for lime and add fresh cilantro for a Mexican-inspired version.
Storage & Reheating
Scallops are best enjoyed immediately. If you have leftovers, store the puree separately in an airtight container for up to 3 days. Reheat the puree gently on the stovetop.
Further reading
Frequently asked questions
How do I prevent grilled scallops from sticking to the grates?
Ensure the grill is very hot and the grates are clean. Most importantly, pat the scallops extremely dry and coat them in oil before they hit the heat.
Can I use frozen scallops for this recipe?
Yes, but they must be completely thawed in the refrigerator and patted dry even more thoroughly than fresh ones to remove excess moisture.
What is the best way to get a smooth sweet corn puree?
A high-speed blender is essential. For the smoothest 'restaurant-style' results, always push the blended mixture through a fine-mesh sieve to remove any remaining corn skins.
Should I remove the side muscle from the scallops?
Yes, the small rectangular tag of muscle on the side of the scallop can be quite tough. Simply pinch it and pull it away before seasoning.
How can I tell when grilled scallops are finished cooking?
They should feel firm to the touch but still have a slight spring. The centers should change from translucent to opaque. Using a meat thermometer, aim for 130°F (54°C).
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