Grilled Scallops over Sweet & Smoky Corn Puree
If you’re looking for something elevated and a little more unique than the typical Father’s Day fare then look no further. This one is sure to please the palate of your seafood-loving dad.
As soon as I laid eyes on this recipe, I could taste it! I modified the original recipe to our tastes and based on ingredients that I had on hand, including the chive flowers, which were growing in my pot on the patio.
Don’t be intimidated by the list of ingredients or multiple steps. This dish comes together fairly quickly, especially if you grill the corn ahead of time.
GRILLED SCALLOPS OVER SWEET & SMOKY CORN PUREE - Serves 4
6 ears fresh sweet corn
8 slices bacon - cut into ½-inch pieces
2 tablespoon butter
2 bunch scallions - white and light green part only, chopped
8 ounces Boursin cheese (garlic and herb)
1 cup heavy cream
Cayenne pepper - to taste
Salt and freshly ground black pepper - to taste
16 large sea scallops
1 TBSP smoked paprika (sweet or hot)
1 tablespoon chopped fresh chives - plus more for garnish
Chive flowers, chopped (optional)
INSTRUCTIONS
Grill corn, cool slightly and cut kernels from the cob. Keep grill warm.
Heat skillet over medium-high heat. Add bacon then reduce heat to medium and cook until just crisp, about 4-5 minutes.
Transfer bacon with a slotted spoon to a paper towel-lined plate. Transfer bacon grease to a small bowl and wipe out skillet with a paper towel.
Heat butter and 1 tablespoon bacon grease in the skillet. Add the scallions and cook until softened, about 2-3 minutes.
Stir in the corn kernels, Boursin and cream. Continue cooking over medium heat or until Boursin is melted. Season to taste with cayenne, salt and pepper.
Transfer half of the corn mixture to a food processor or blender. Process until almost smooth, leaving some corn texture remaining.
Return to skillet, stir and keep warm. (Can be made 1 day ahead then gently reheated when scallops are being grilled).
Remove the side muscle from the scallops, if still attached.
Pat scallops dry with a paper towel and season with salt, black pepper and smoked paprika. Grill 2-3 minutes per side or until medium doneness.
When ready to serve, stir chopped chives and half of the cooked bacon into corn purée.
Divide puree between plates. Place scallops over purée and garnish with remaining bacon, more snipped chives and chive flowers.
Tips: You don’t have to grill the corn. I had excellent sweet corn on hand and cut it right off the cob raw. This would also be a great way to use up leftover corn. You could garnish with a whole chive flower, separate them into tiny florets, substitute another edible flower or omit them all together.