Celebrate Valentine’s Day with a Romantic Homemade Dinner: Seared Scallops with Smoky Sweet Corn Puree

This sounds like a romantic and cute Valentine’s Day idea! Fried scallops with smoky sweet corn mash is definitely a tender and delicious dinner that can leave a deep impression on your partner. It’s great if you can use leftover roasted corn. This reduces waste but adds flavor to this dish. Let me know if you need any tips or help getting ready.

Inspiration and Ingredients

The inspiration for this dish comes from the rich flavor of sweet corn: roasted to perfection, then turned into a smoky sweet mash topped with grilled scallops. The scallops are fried in a mixture of butter and bacon, sprinkled with smoked chili, which creates a sharp contrast to the creamy, slightly grainy corn puree.

Key Ingredients

– Sea Scallops: Ensure they are of high quality and free from chemicals. Look for scallops labeled as ‘dry-packed’ or ‘chemical-free’.

– Sweet Corn: Grilled for a smoky flavor, then pureed with cream cheese and half-and-half or cream.

– Smoked Paprika: Adds a subtle smoky depth to the scallops.

– Bacon Drippings: Infuses additional flavor into the seared scallops.

– Fresh Chives: For a fresh, herbaceous garnish.

– Crispy Bacon: Adds texture and a savory crunch.

Preparing the Dish

Preparing the Scallops

1. Select and Get ready Scallops: Purchase excellent ocean scallops. In the case of buying frozen scallops, guarantee they are named as ‘ocean scallops’ with no additional fixings. Defrost and wipe them off with paper towels.

2. Preparing: Season the scallops with salt, dark pepper, and smoked paprika.

3. Singing: In a skillet, heat a blend of margarine and bacon drippings over medium-high intensity. Add the scallops and singe for around 2-3 minutes on each side until they are brilliant brown and cooked to medium doneness.

Making the Smoky Sweet Corn Puree

1. Barbecue the Corn: In the event that you haven’t as of now, barbecue the corn until it’s somewhat burned and smoky. This should be possible on an outside barbecue or a barbecue skillet.

2. Puree the Corn: Cut the parts off the cob and join them with cream cheddar and cream or cream in a food processor. Process until practically smooth, leaving some surface.

3. Preparing: Season the puree with cayenne, salt, and dark pepper to taste. Keep the puree warm until prepared to serve.

Bringing It All Together

Plating the Dish

1. Prepare the Plate: Spoon a generous portion of the smoky sweet corn puree onto the center of each plate.

2. Add the Scallops: Put the burned scallops on top of the corn puree.

3. Decorate: Sprinkle cleaved new chives and firm bacon bits over the top for added flavor and visual allure.

Tips for a Perfect Finish

– Quality Fixings: Utilizing new, top notch fixings is critical to the best flavor.

– Temperature Control: Guarantee your skillet is sufficiently hot to give the scallops a decent singe without overcooking them.

– Adjusting Flavors: Taste the corn puree and change the flavoring on a case by case basis to adjust the pleasantness of the corn with the exquisite components of the dish.

This Valentine’s Day, give up restaurant reservations and enjoy a truly unforgettable dining experience at home, including grilled scallops and smoked sweet corn paste. This is a high-end sweetness creation, paired with burnt corn and delicious brown scallops – a microcosm of love, hailed as food, but exquisite and sincere. Make it a delicious night, share beautiful moments, and spend a truly unforgettable Valentine’s Day.

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Seared Scallops with Smoky Sweet Corn Puree
Sweet Corn Puree with Seared Scallops