Print

Perfect Pan Seared Sea Scallops Recipe with Sweet Corn Puree and Crispy Pancetta

perfect pan seared sea scallops - featured image
Print Recipe

A quick and elegant dish featuring perfectly seared sea scallops served with a creamy sweet corn puree and crispy pancetta, balancing sweet, salty, and crispy textures.

Ingredients

Scale
  • 4–6 fresh dry-packed sea scallops per serving
  • Kernels from 2 ears of fresh corn (about 1 ½ cups or 225 g), or thawed frozen corn
  • ¼ cup (60 ml) heavy cream (or coconut cream for dairy-free)
  • 2 tablespoons unsalted butter, softened (plus extra for searing)
  • 4–6 ounces (115–170 g) thinly sliced pancetta (or prosciutto as substitute)
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced (optional)
  • 1 teaspoon fresh thyme leaves (optional)
  • 1 tablespoon olive oil (high smoke point, e.g., avocado or light olive oil)
  • Salt and pepper to taste
  • Sea salt flakes for finishing

Instructions

  1. Prepare the corn puree: Cut kernels off 2 ears of fresh corn or thaw and drain frozen corn. Melt 1 tablespoon butter in a small sauté pan over medium heat. Add chopped shallot and cook until translucent, about 2-3 minutes.
  2. Add corn kernels and cook for 3-4 minutes, stirring occasionally. Add minced garlic and thyme leaves, cooking for another minute until fragrant.
  3. Transfer corn mixture to a blender or food processor. Add ¼ cup heavy cream and 1 tablespoon softened butter. Blend until very smooth. Season with salt and pepper. Add a splash of cream or water if too thick. Keep warm.
  4. Crisp the pancetta: Place pancetta slices in a cold nonstick skillet in a single layer. Cook over medium heat until crispy and browned, about 5-7 minutes. Remove and drain on paper towels. Keep warm.
  5. Prepare scallops: Pat scallops dry with paper towels. Season both sides with salt and pepper. Heat 1 tablespoon olive oil and 1 tablespoon butter in a cast iron or heavy skillet over medium-high heat until shimmering and just smoking.
  6. Sear scallops: Add scallops spaced apart to the hot pan. Cook without moving for 2-3 minutes until golden brown and crusty. Flip carefully and cook the other side for 1-2 minutes until firm but slightly springy.
  7. Plate and serve: Spoon sweet corn puree onto plates. Arrange scallops on top and scatter crispy pancetta around. Garnish with fresh thyme or microgreens and sprinkle sea salt flakes over scallops.

Notes

Use dry-packed scallops for best searing results. Pat scallops very dry before cooking. Do not overcrowd the pan to maintain high heat and get a good crust. Use a combination of butter and oil for flavor and to prevent burning. Let scallops rest briefly after cooking to lock in juices. The sweet corn puree can be made ahead and reheated gently. Pancetta can be substituted with prosciutto or crispy fried mushrooms for vegetarian option.

Nutrition

Keywords: pan seared scallops, sea scallops recipe, sweet corn puree, crispy pancetta, seafood dinner, quick scallops recipe, elegant seafood dish

Find it online: https://tempotaste.com/perfect-pan-seared-sea-scallops-recipe-with-sweet-corn-puree-and-crispy-pancetta/