Seared Scallops with Sweet Corn Purée and Bacon

Why You’ll Love This Recipe

• Sweet, silky corn purée contrasts beautifully with deeply caramelized scallops.
• Crispy bacon and fresh chives add crunch and brightness for restaurant-worthy balance.
• Clear, reliable techniques for a golden crust every time—no guesswork.
• Weeknight-friendly: about 40 minutes, mostly on the stovetop.

Grocery List

• Produce: 4 ears corn (or 4 cups kernels), 1 small shallot, 1 garlic clove, fresh chives, 1 lemon, optional thyme sprig
• Dairy: Heavy cream, unsalted butter
• Pantry: Dry sea scallops, thick-cut bacon, neutral oil, low-sodium chicken stock, kosher salt, pepper, flaky sea salt

Full Ingredients

For the corn purée

• 4 cups corn kernels (from 4 large ears or 20 oz frozen, thawed; about 560 g)
• 1 tbsp bacon drippings (reserved from cooking bacon)
• 1 tbsp unsalted butter
• 1 small shallot, minced (about 2 tbsp)
• 1 garlic clove, thinly sliced
• 1/2 cup low-sodium chicken stock or water
• 1/2 cup heavy cream
• 1 small sprig fresh thyme (optional)
• 1/2 tsp kosher salt, plus more to taste
• 1/8 tsp white pepper or finely ground black pepper

For the scallops

• 12 large dry sea scallops (U10–U15 size; about 1.25 lb / 570 g), side muscle removed
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp neutral high-heat oil (grapeseed, avocado, or canola)
• 2 tbsp unsalted butter (for basting)
• Lemon wedges, for serving

For garnish

• 4 slices thick-cut bacon, cut into 1/2-inch pieces
• 2 tbsp finely snipped fresh chives
• Flaky sea salt, to finish

Step-by-Step Instructions

Step 1: Prep the scallops and produce

Pat the scallops very dry with paper towels and remove the small side muscle if present. Season evenly with 3/4 tsp kosher salt and 1/4 tsp pepper. Let them rest on a plate, uncovered, 10 minutes to draw surface moisture for a better sear. Meanwhile, mince the shallot, slice the garlic, snip the chives, and prepare lemon wedges. If using fresh corn, cut kernels from the cobs (you need 4 cups).

Step 2: Crisp the bacon and save some drippings

Place bacon in a cold skillet and set over medium heat. Cook, stirring occasionally, until fat renders and bacon is crisp, 8–10 minutes. Transfer bacon to a paper towel–lined plate. Carefully pour off and reserve 1 tbsp bacon drippings for the purée. Wipe out the pan if you plan to reuse it later for scallops, or set it aside and use a separate clean skillet for searing.

Step 3: Build the corn purée

In a medium saucepan over medium heat, add 1 tbsp reserved bacon drippings and 1 tbsp butter. When melted and foamy, sauté shallot and garlic until fragrant and translucent, about 2 minutes (do not brown). Add corn, stock, cream, and thyme (if using). Bring to a gentle simmer and cook until the corn is tender and the liquid is slightly reduced, 6–8 minutes. Remove and discard thyme.

Step 4: Blend until silky

Transfer the hot mixture to a blender and blend on high until completely smooth, 60–90 seconds. For an ultra-smooth restaurant finish, pass the purée through a fine-mesh sieve. Taste and season with 1/2 tsp salt and a pinch of white pepper. Keep warm over very low heat with a lid, or in a heatproof bowl over a pot of barely simmering water. If it thickens too much, whisk in a splash of hot water or stock to loosen.

Step 5: Preheat the pan for searing

Set a clean 12-inch stainless steel or cast-iron skillet over medium-high heat and let it preheat 3–4 minutes until very hot. Add 2 tbsp neutral oil and heat until the oil shimmers and forms ripples (about 375–400°F oil temperature; the pan surface will be about 425°F if checked with an infrared thermometer). Do not let the oil smoke heavily.

Step 6: Sear the scallops to a deep golden crust

Blot scallops one more time. Place them in the hot pan one at a time, flat-side down, leaving space between each (cook in two batches if needed). Do not move them for 1.5–2 minutes, until a deep golden-brown crust forms. Add 2 tbsp butter to the pan; when foamy, tilt the pan and baste the scallops for 20–30 seconds. Flip and cook the second side 1–1.5 minutes more. The centers should be just translucent and springy; internal temp 115–120°F for medium (the carryover heat takes them to perfect doneness). Transfer to a warm plate and lightly tent with foil if doing a second batch.

Step 7: Plate and finish brightly

Rewarm the corn purée until steaming. Spoon a generous pool onto each warm plate and swirl with the back of a spoon. Nestle three scallops on top. Spoon a little of the browned butter from the pan over the scallops. Shower with crispy bacon and chives, add a squeeze of fresh lemon, and finish with a pinch of flaky sea salt. Serve immediately.

Pro Tips

• Buy “dry” scallops (not treated with STPP). “Wet” scallops exude moisture and won’t sear well.
• Pans matter: a thoroughly preheated stainless or cast-iron skillet delivers the best crust.
• Space the scallops: overcrowding drops the pan temperature and steams the scallops.
• For velvet-smooth purée, strain after blending and whisk in a spoonful of hot cream to finish.
• Warm plates (200°F oven, 5 minutes) keep the purée fluid and the scallops hot for service.

Variations

• Smoky-sweet purée: add 1/4 tsp smoked paprika to the corn while simmering; finish with lime instead of lemon.
• Herb-lifted: blend 1/4 cup fresh basil or tarragon into the purée during the last 10 seconds for a green, aromatic twist.
• No-pork option: swap bacon for crisped pancetta or toasted breadcrumbs tossed in a bit of browned butter.

Storage & Make-Ahead

The corn purée can be made up to 2 days ahead; cool, cover, and refrigerate, then rewarm gently over low heat with a splash of stock or water. Bacon can be cooked and crumbled up to 2 days ahead and kept refrigerated. Scallops are best seared to order; leftovers can be refrigerated up to 1 day and reheated very gently (low heat, 1–2 minutes) to avoid overcooking. Do not freeze the purée for best texture.

Nutrition (per serving)

Approximate: 540 calories; 30 g fat; 31 g carbs; 28 g protein; 3 g fiber; 980 mg sodium (varies with salt and bacon).