Irresistible Scallop Appetizer with Corn Purée & Chili Oil

golden pan seared scallops appetizer on corn puree

Irresistible Scallop Appetizer with Corn Purée & Chili Oil

Pan-seared scallops on creamy corn purée, elevated with pickled shallots and chili oil.

Rated 5 by 2 parents

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Course: Appetizer

Cuisine: American

Keyword: chili oil seafood starter, corn puree scallops, scallop appetizer

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: people

Calories: 132kcal

Cost: $24.00

Equipment

1 nonstick skillet for searing scallops
1 Saucepan for cooking corn purée
1 BLENDER to purée the corn
1 small bowl for pickling shallots
1 Fine mesh strainer optional, for smoother purée

Ingredients

12 large sea scallops patted dry
2 cups sweet corn kernels fresh or frozen
1 tbsp unsalted butter
1 clove garlic minced
1 cup vegetable broth
1 tbsp olive oil for searing
1 shallot thinly sliced
2 tbsp red wine vinegar
1 tsp granulated sugar
2 tbsp chili oil
1 pinch kosher salt to taste
1 pinch black pepper freshly cracked
1 tbsp microgreens for garnish

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Instructions

In a small bowl, combine sliced shallots, red wine vinegar, and sugar. Let sit for at least 15 minutes.
1 shallot, 2 tbsp red wine vinegar, 1 tsp granulated sugar
In a saucepan, melt butter over medium heat. Add garlic and cook for 1 minute. Add corn and broth, simmer for 5–7 minutes. Blend until smooth.
2 cups sweet corn kernels, 1 tbsp unsalted butter, 1 clove garlic, 1 cup vegetable broth
If desired, strain the corn purée through a fine mesh strainer for extra smoothness. Season with kosher salt.
1 pinch kosher salt
Heat olive oil in a nonstick skillet over high heat. Season scallops with kosher salt and black pepper, then sear 2 minutes per side until golden crust forms.
12 large sea scallops, 1 tbsp olive oil, 1 pinch kosher salt, 1 pinch black pepper
Spoon warm corn purée onto each plate, top with scallops, pickled shallots, and drizzle with chili oil. Garnish with microgreens.
2 tbsp chili oil, 1 tbsp microgreens

Notes

For a smoother purée, strain through a fine mesh sieve. If scallops stick, make sure your pan is hot enough and the scallops are very dry. Chili oil adds a mild heat — increase or decrease to your preference.

This recipe is an independent creation and is not affiliated with or endorsed by any brand.

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