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Seared scallops on corn puree is by far one of my favorite meals and really pretty simple to make. It is sweet and creamy and just so satisfying. It is wonderful in the summer when fresh corn is available. I have really lightened this recipe up using skim milk and making butter optional. You won’t know it, but this dish is darn right good for you! If you love fresh corn as much as I do, be sure you check out Elote Corn Ribs Recipe (Riblets) and don’t miss my Shrimp, Summer Corn and Tomato Salad recipes too. There is nothing like simply seared scallops sitting on a bed of sweet corn puree.

Ingredients for Seared Scallops on Corn Puree

Name: Seared Scallops On Corn Puree
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 8 Jumbo Sea Scallops; 2 Oz. Linguica Sausage or 2 slices of bacon, finely diced; 1 Tsp. Olive oil; Salt & Pepper to taste; 1 Tbsp. Chopped chives; 4 Ears of corn; 2 Tsp. Olive oil; ½ Shallot, finely diced; 2 Tbsp. Red or orange bell pepper, finely diced; ¼ Jalapeno pepper, seeded and finely diced; ½ Cup Skim milk, whole milk, half and half, or heavy cream; ¼ Cup Chicken stock; ½ Cup of cherry tomatoes, cut in half; 1 Tbsp. Butter (optional); Salt & Pepper to taste

Main Ingredients

Sea Scallops – Premium bivalve mollusks prized for their sweet, delicate flavor and tender texture. Rich in protein (80% protein content) and low in fat, scallops contain omega-3 fatty acids, vitamin B12, zinc, magnesium, and potassium that promote heart and brain health. Source: WebMD

Linguica Sausage or Bacon – Portuguese-style smoked sausage or crispy bacon adds a savory, smoky depth that complements the sweet scallops. The rendered fat will be used to sear the scallops, creating beautiful caramelization. I have used both depending on what I have on hand when making the recipe.

Chives – Delicate onion-family herb with a mild, fresh flavor that adds a subtle sharpness and bright green color as garnish. Chives provide a gentle aromatic finish without overwhelming the dish’s delicate flavors.

Corn Puree Ingredients

Corn – Sweet yellow kernels that form the base of our silky puree. Whole corn is high in fiber and antioxidants, and corn oil is a natural source of CoQ10, a vitamin associated with heart health. Source: Healthline & Johns Hopkins Medicine

Olive Oil – Premium extra virgin olive oil for sautéing vegetables and adding richness. Studies have shown a link between lower risks of cardiovascular disease, some cancers, and even dementia in people who consume higher amounts of olive oil. Source: Harvard Health

Shallot – Mild member of the onion family that provides a sweet, sophisticated base flavor for the puree. Shallots offer more complex, nuanced flavor than regular onions without being overpowering.

Red or Orange Bell Pepper – Sweet, crisp pepper that adds natural sweetness, vibrant color, and a subtle smoky note when cooked. Bell peppers are rich in vitamin C and add visual appeal to the golden puree.

Jalapeño Pepper – Fresh green chili that provides a gentle heat and bright pepper flavor. The seeds can be removed to control spice level, allowing the pepper’s fruity notes to shine through.

Skim Milk – Low-fat dairy that helps create the puree’s creamy texture while keeping the dish lighter. Skim milk provides protein and calcium while allowing the corn’s natural sweetness to remain prominent.

Chicken Stock – Rich, savory liquid that adds depth and umami to the puree. High-quality chicken stock enhances the corn’s natural flavors while providing a silky mouthfeel.

Cherry Tomatoes – Small, sweet tomatoes that burst with concentrated flavor when cooked. They add acidity and brightness to balance the rich puree, plus provide lycopene and vitamin C.

Butter – European-style unsalted butter for finishing the puree with richness and creating a glossy, restaurant-quality texture. Butter also helps emulsify the puree for ultimate smoothness.

Salt & Pepper – Essential seasonings to enhance and balance all flavors. Use kosher salt for even distribution and freshly cracked black pepper for the best aromatic impact.

Potential Ingredient Substitutions

As always, I like my recipes to be flexible enough for you to make them to meet your dietary needs. It also helps to be able to adapt recipes to what you have on hand in the kitchen at any time. Here’s a potential list of substitutions for you to consider:

For Sea Scallops:

Large shrimp or prawns (adjust cooking time to 2-3 minutes per side)
Thick white fish fillets like halibut or cod (cut into scallop-sized portions)
King oyster mushroom stems (sliced thick for a vegetarian option)

For Linguica Sausage or Bacon:

Chorizo sausage (adds Spanish flair and smokiness)
Pancetta (Italian cured pork with delicate flavor)
Turkey bacon (for lighter option, but add extra olive oil for cooking)
Prosciutto (add at the end for crispy texture)
Smoked paprika + olive oil (for vegetarian smokiness)
Plain olive oil

For Bell Pepper:

Any color bell pepper works equally well (red, orange, yellow, or green)
Roasted red peppers from a jar (adds deeper, smokier flavor)
Sweet mini peppers (use 3-4 peppers)

For Jalapeño Pepper:

Serrano pepper (smaller but spicier – use half the amount)
Poblano pepper (milder heat with earthy flavor)
Red pepper flakes (start with 1/4 teaspoon)
Chipotle pepper in adobo (adds smoky heat)
Fresno chili (similar heat level with fruitier flavor)

For Skim Milk:

Heavy cream (for richer, more decadent puree)
Half-and-half (moderate richness)
Whole milk (slightly richer than skim)
Unsweetened coconut milk (dairy-free option)
Vegetable or chicken broth (for dairy-free, lighter option)

For Chicken Stock:

Vegetable stock (vegetarian-friendly)
Seafood stock (enhances oceanic flavors)
White wine + water (1:1 ratio for depth)
Mushroom broth (adds umami richness)

For Fresh Corn:

Frozen corn kernels (thawed and drained)
Canned corn (drained and rinsed)
Roasted corn (adds smoky sweetness)
Baby corn (use more pieces, chop finely)

How to make corn puree

To get started, boil a large pot of water. Remove the husks from the corn. Cook in the boiling water for five minutes. Drain and let cool until you are able to handle the corn. Once cool enough, using a sharp chef’s knife, cut the corn from the cobs. Put half the corn in a blender with ½ cup of the milk of your choice. Skim milk will produce a thinner puree but will also save a ton of calories and limit saturated fats. Don’t worry about the consistency; by blending the corn with the milk, it will get thick. Enjoy full fat milk, half and half, and/or cream if that is your preference. All provide great results. Obviously, some will be thicker than others but I really like keep this corn puree light so I can make it and eat it more often. So, I almost always use skim milk.

Blend until smooth. It will be thicker and have some texture. Taste. Season with salt and pepper and taste again. Blend one final time. Put your sweet corn puree to the side.

Frequently asked questions about making corn puree:

1. Can I use frozen corn to make corn puree?

Absolutely. I’ll always opt for fresh corn when in season but in the dead of winter when I can find fresh corn, I’ll use frozen corn. However, I do not recommend canned corn. The flavor is just off and doesn’t work as well.

2. I've heard people put sugar in their corn puree. Do I have to add sugar?

No. Sweet corn is just that, sweet. I don’t find any need to add sugar and I’m usually looking for ways to remove sugar from recipes. Let the corn stand on it’s own. The corn, milk and scallops are all sweet enough.

3. Can you make corn puree without dairy?

Yes, you can use plant based milk alternatives like soy and oat. Obviously, the taste will be altered. You could also just use chicken stock and the corn and eliminate the cream portion. Play with the portions of corn to chicken stock to get the consistency you like.

4. How long does it take to make corn puree?

It typically takes about 15-20 minutes, including shucking the corn, cooking the corn, cutting the kernels from the cob, and blending time.

5. What equipment do you need to make corn puree?

You’ll need a pot for cooking the corn, a chef’s knife to cut the kernels off the cob, and a blender or food processor for pureeing the corn mixture.

6. How can you make corn puree smoother?

To create more of a thinner sauce, you can strain the puree through a fine-mesh sieve after blending for an extra smooth texture.

7. How long can you store corn puree?

Corn puree can be refrigerated for 3-4 days or frozen for up to 3 months in a covered freezer-safe container.

8. Can corn puree be used in both sweet and savory dishes?

Yes, it’s versatile and can be used in various savory dishes or sweetened for desserts. This is where adding some sugar MIGHT make sense. I like to serve grilled salmon and chicken over the puree to. It is just delicious.

How to make seared scallops on corn puree

Dry the scallops with paper towel. You want them very, very dry to help with the searing process. Remove the little muscle on the side of the scallop (it is easy to see in the photo below). Discard that abductor muscle…it is tough to eat. Alternatively, you can save them in a plastic bag in the freezer and use when making seafood stock. Place the scallops on a paper towel lined plate and salt them. Put in the refrigerator for 30 minutes to draw out more liquid and help dry them out.

Chop your veggies and slice your tomatoes in half.

In a large skillet, add two teaspoons of olive oil, the shallot, jalapeno (or pepper of your choice or chili flakes) and bell pepper. Stir to soften the vegetables. Add the other half of the corn kernels and stir into the mix. Add the ¼ cup of chicken stock and salt and pepper to taste.

Once everything is combined, add the blended corn puree and milk mixture, and heat through. Add salt and pepper if needed (taste). Add the tablespoon of light butter and stir in. (This is optional but adds a bit of richness and creaminess to the sauce.) If you want a looser puree, just add a little extra chicken stock or broth. You can keep this warm over a low heat while you cook your scallops.

Meanwhile, heat the sausage or bacon in a skillet and get the meat very crispy. Remove sausage or bacon with a slotted spoon to another paper towel lined plate.

You should have about 2 teaspoons of fat in the pan. Add about 1 Tsp. of olive oil to that same pan (Don’t remove the fat there. You want that for flavor.) You will heat this pan until it is almost smoking hot. You will be cooking the scallops in this pan.
Remove the scallops from the refrigerator and dry them off again. Add in a single layer to the screaming hot pan. Sprinkle with salt and pepper and let sizzle UNDISTURBED for about 3 minutes. This will get you that beautiful brown crust that you are looking for.

Turn them over and cook for 1-1 ½ minutes more. Meanwhile, add the cut tomatoes to the corn puree and stir to heat through.

Place half the corn mixture in each of two shallow pasta or salad bowls and top with four scallops, a sprinkle of chives and some of the crispy sausage or bacon you have waiting.

Pro Tips:

The best tips I can give you on this dish is to really be sure those scallops are dry. If I’m planning ahead, I’ll salt the scallops and put them in the fridge overnight. I dry them again with paper towels before cooking in a skillet.
I find a non-stick pan works best for the scallops. It prevents sticking and tearing of the scallops BUT I’ve also used a cast iron skillet with great success.
The biggest piece of advice I can give you when searing your scallops is DON’T play with them. Let the pan get really hot before starting to cook. Let the scallops cook for the noted time before flipping them. They will naturally create the crust and easily come away from the pan if you don’t mess with them. It will be easier and they won’t stick if they are ready to flip. Let them cook and they’ll get that golden brown color you are looking for.
Cook the scallops on the second side for a minute or so…less than 1/2 the time you cooked on the first side. You don’t want to overcook them or they become rubbery. Give this one a try, you won’t be disappointed.

This is such a tasty and elegant meal and one you’ll make over and over again. If you like this recipe, please leave a rating below and if you’ve made it, let me know how it turned out in the comments below. Are you a fan of scallops? Do try some of my other favs:

Cast Iron Scallops

Japanese Spicy Soy Scallops

Scallops and Mushrooms in Puff Pastry with a Bourbon Cream Sauce

Baked Panko Scallops

Shrimp, Scallops & Asparagus Linguine