Seared Scallops with Corn Purée and Crispy Pancetta

Ingredients

• 12 large dry-packed sea scallops
• 3 ears fresh corn, kernels cut off (about 2 cups)
• 3 oz pancetta, cut into small cubes
• 1/4 cup heavy cream
• 3 tbsp unsalted butter, divided
• 2 shallots, minced
• 2 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 2 tbsp neutral oil (avocado or grapeseed)
• 1 tbsp fresh chives, snipped
• Salt and white pepper to taste
• Microgreens or watercress, to garnish

Instructions

1. 1

   Cook pancetta in a skillet over medium heat until crispy. Drain on paper towels and reserve the rendered fat.

2. 2

   In the same skillet, cook shallots in the pancetta fat until softened, about 3 minutes. Add garlic and corn kernels, season with salt and cook for 5 minutes.

3. 3

   Transfer corn mixture to a blender. Add heavy cream and 1 tbsp butter. Blend on high until very smooth. Pass through a fine-mesh sieve for a silky texture. Adjust seasoning and keep warm.

4. 4

   Remove the small side muscle from each scallop. Pat completely dry with paper towels — this is essential for a proper sear.

5. 5

   Season scallops generously with salt and white pepper on both sides.

6. 6

   Heat neutral oil in a cast-iron skillet over high heat until just beginning to smoke. Add scallops in a single layer without crowding.

7. 7

   Sear without moving for exactly 2 minutes until a deep golden crust forms. Flip and add remaining 2 tbsp butter and thyme to the pan. Baste scallops with the foamy butter for 1 minute.

8. 8

   Spoon corn purée onto warm plates. Arrange scallops on top. Garnish with crispy pancetta, chives, and microgreens. Serve immediately.