Skip to content

Seared Scallops in a Cayenne Corn Purée


  • 10 to 12, U-10, dry-packed scallops
  • kosher salt
  • black pepper
  • olive oil to coat the pan (optional)
  • 3 tablespoons butter
  • 2 cans white shoepeg corn, drained
  • 1 cup heavy whipping cream
  • few dashes of cayenne pepper
  • bacon crumbles (optional)
  • fresh chopped parsley, for garnish

*This post may contain affiliate links. See my privacy statement for details.

You are going to love this Pan-Seared Scallops in a Cayenne Corn Purée recipe! This seafood dish showcases the delicate sweetness of succulent scallops with a fiery kick from cayenne pepper, all atop a velvety bed of creamy corn purée. With its perfect balance of textures and tastes, this scallop recipe is sure to become your new favorite. So often, I am asked how to achieve that perfect sear. Honestly, it is much easier than you think. Although this dish may appear difficult, it is NOT! Honestly, this entire dish will come together in just about 20 minutes, or less.

As mentioned above, I have been asked numerous times how to sear scallops perfectly. Believe me, it is easier than you may think. Although I typically use a cast iron pan, I would suggest if you are a newbie, or a bit nervous about achieving the perfect sear, use a non-stick pan. Additionally, if you want to keep this dish pescatarian, just omit the bacon.

A few people have pointed out that the corn purée reminds them of grits. Totally agree. Although I am not a natural born Southerner, my recipe for Shrimp and Grits is out of this world!

seared scallops in a cayenne corn puree


Follow this technique and I can assure, you will create the most perfectly seared scallops, every single time. It is important to note, if possible, use U10/12 (per pound size), dry-packed scallops. Dry-packed scallops, as opposed to wet-packed, do not lose a lot of volume during the searing process. Wet-packed scallops contain a lot of chemicals. Consequently, the wet-packed scallops will be about half the size you started with, once seared.

Basically, four factors will produce a perfect sear. First, the scallops need to be as dry as possible. Secondly, a hot pan. Additionally, do NOT touch! Lastly, do NOT crowd the pan. I will talk about this a bit more below.

Rinse the scallops. Locate and pull off the foot (tiny muscle on the side that was attached to the shell). Place the scallops on paper towels to dry. Thoroughly, pat dry. Season with kosher salt and black pepper.

Heat up a cast iron, or non-stick pan to a medium-high. Coat the pan with just a touch of olive oil or butter. Quite often, I will place the scallops in a dry pan and add a touch of butter during the first minute of searing. If you are new to this, I suggest prepping the pan.

Once the pan is super hot, gently place about four to five scallops. As mentioned earlier, do NOT overcrowd. Sear in batches, if need be. Searing happens when there is separation. If the pan is overcrowded, the scallops will basically cook, and not sear properly. Be sure to add another pat of butter with each batch.

Allow the scallops to sear on one side for about two to three minutes, depending on the size. As much as you may want to, DO NOT TOUCH. Just allow them to sear and form a beautiful crust. Flip and sear the other side. This should only take about a minute. Be sure NOT to overcook. In my opinion, practice makes perfect. You can do this. I got you!!!!

seared scallops for the cayenne corn puree


If you are using bacon, dice and crisp up. Be sure to drain any excess grease. If possible, use fresh corn on the cob. Grab about five to six ears. Using a knife, cut the kernels from the cob. Substitute fresh corn with white shoepeg corn from a can.

As you are heating up the pan for searing the scallops, grab a sauce pot. Add the corn, kosher salt, black pepper, butter, heavy whipping cream and cayenne pepper (I usually use about one teaspoon, but you can definitely use more/less depending on your preferred heat level). Allow the pot to come to a boil. Boil for about five to six minutes.

Remove pot from heat. Blend using an immersion blender. Fold in a generous handful of the crisp bacon pieces into the blended mixture.

This dish is best served immediately. To plate for individual servings as an entree, spoon the cayenne corn purée into bowls. Top with three to four perfectly seared scallops. Garnish with fresh chopped parsley and a few more crisp bacon pieces. ENJOY these fabulous Seared Scallops in a Cayenne Corn Purée. Serve as an appetizer by using just a dollop of the corn purée topped with the scallop and garnish.


As mentioned earlier, I created a spin on the original recipe using my homemade Hot Chili Oil. Basically, just follow the recipe above, except for these minor changes. Omit the bacon. As for the purée, combine the corn, heavy whipping and salt. No need to add cayenne pepper. The hot chili oil will provide enough heat.

To plate, place a perfectly seared scallop on top of a generous spoonful of the corn purée. Drizzle on the hot chili oil. Garnish with fresh clover sprouts. ENJOY!

three seared scallops on a bed of corn purée topped with hot chili oil and clover sprouts on a blue plate
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
seared scallops in a cayenne corn puree

Seared Scallops in a Cayenne Corn Purée


You are going to love this Pan-Seared Scallops in a Cayenne Corn Purée recipe! This seafood dish showcases the delicate sweetness of succulent scallops with a fiery kick from cayenne pepper, all atop a velvety bed of creamy corn purée. With its perfect balance of textures and tastes, this scallop recipe is sure to become your new favorite. 


  • 12, U10-12 dry-packed scallops
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter


  • 4 cobs of fresh corn, with kernels removed (see notes for substitutions)
  • 3 tablespoons butter
  • 1 cup heavy whipping cream 
  • 1/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons crisp bacon pieces, optional
  • 1 teaspoon fresh chopped parsley, for garnish


  1. In a pot, add the corn, butter, heavy whipping cream, salt and cayenne pepper.
  2. Bring to a boil and boil hard for about 5 minutes.
  3. While the corn mixture is boiling, prep the scallops by removing the foot (the muscle on the side of the scallop).
  4. Pat the scallops dry. Season on all sides with salt and pepper.
  5. Heat the butter in the pan to a medium/medium-high.
  6. Turn down the heat on the corn as you are searing the scallops.
  7. Place half of the scallops and do not touch until ready to flip. This should take 2-3 minutes.
  8. Flip and sear the other side for just a minute.
  9. Reserve onto a plate as you finish searing the remaining scallops.
  10. Once all of the scallops have been seared, blend the corn mixture with an immersion blender until creamy.
  11. Optionally, pass the purée through a mesh strainer for a smoother purée (I do not do this, I rather like the bits of corn floating in the purée).
  12. Spoon the corn purée onto a plate and top each plate with 3 seared scallops (assuming you are serving four people).
  13. Garnish with fresh chopped parsley and crisp bacon pieces (optional)
  14. ENJOY!
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer, Dinner
  • Method: Easy
  • Cuisine: Seafood


A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest! THANK YOU!

More to Plate...

A white bowl of yogurt topped with homemade granola and fresh berries with a glass jar of granola in the background.

Gluten-Free Homemade Granola

Are you in search of a gluten-free breakfast option that is not only nutritious and delicious, but also fuels your day with

1 Comment

  1. […] a somewhat different take on my Shrimp and Grits, be sure to check out my recipe for Seared Scallops with a Corn Purée. Although this dish may look super fancy, it’s so super easy to prepare. Believe me, on your […]

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.