Spanish Scallops with Silky Corn
Sweet September corn becomes a silky purée and charred garnish for golden scallops finished with smoky Spanish paprika butter.
- Total time: 45 min
- Servings: 2 servings
- Estimated total cost: $31
- Calories per serving: 640 cal
- Stovetop
Ingredients
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Sea Scallops 10/20 Count12 ounces $24.49
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Bi-color Corn3 cups kernels, cut from about 3 ears $0.79
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Green Onion2 green onions $1.39
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Italian Parsley Bunch2 tablespoons finely chopped leaves $1.49
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Organic Lemons1 lemon, for 1/2 teaspoon zest and 1 tablespoon juice $1.29
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Morton kosher salt1 1/2 teaspoons, divided
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Black pepper1/4 teaspoon
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Unsalted butter3 tablespoons, divided
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Heavy cream1/3 cup
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Water1/2 cup
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Extra-virgin olive oil1 tablespoon
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Smoked paprika1/2 teaspoon
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Sherry vinegar1 teaspoon
Instructions
Swipe a step aside or click its number when it’s done.
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Prepare the produce: cut 3 cups kernels from about 3 ears bi-color corn; separate and thinly slice the white and green parts of 2 green onions; finely chop 2 tablespoons Italian parsley leaves; and zest and juice 1 lemon to yield 1/2 teaspoon zest and 1 tablespoon juice.
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Remove any tough side muscles from 12 ounces sea scallops and pat them very dry. Season all over with 7/8 teaspoon Morton kosher salt and 1/4 teaspoon black pepper, then refrigerate uncovered for 10 minutes.
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Melt 2 tablespoons unsalted butter in a small saucepan over medium heat. Add 2 1/2 cups corn kernels and the white parts from 2 green onions; cook for 3 minutes. Stir in 5/8 teaspoon Morton kosher salt, 1/3 cup heavy cream, and 1/2 cup water. Simmer for 8 minutes, then blend with an immersion blender until smooth. Stir in 1 tablespoon lemon juice, cover, and keep warm over low heat.
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Heat a large skillet over medium-high heat. Add 1/2 cup corn kernels and cook without oil, stirring occasionally, until blistered in spots, about 3 minutes; transfer the charred corn to a bowl.
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Blot the scallops dry once more. Heat 1 tablespoon extra-virgin olive oil in the skillet over high heat until shimmering. Add the scallops with space between them and sear without moving until deeply golden, about 2 minutes. Turn and cook for 1 to 2 minutes, pulling them at 125°F. Transfer to a plate and rest for 2 minutes.
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Reduce the skillet to medium-low and melt 1 tablespoon unsalted butter. Stir in 1/2 teaspoon smoked paprika for 20 seconds, then remove from the heat and stir in 1 teaspoon sherry vinegar and 1/2 teaspoon lemon zest to make the paprika butter.
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Spoon the warm corn purée onto two shallow plates. Arrange the rested scallops over it, drizzle with the paprika butter, and finish with the charred corn, the green parts from 2 green onions, and 2 tablespoons finely chopped Italian parsley.
Want more detail? See the temperature guide.
Drink pairing: A chilled Albariño has the citrusy acidity and saline edge to balance the sweet scallops, corn, and rich paprika butter.