Seared Scallops with Grilled Sweet Corn Puree

Ingredients:

Directions:

1. Peel the corn. Preheat your grill to 350 degrees. Add the corn and grill, rotating occasionally, until grill marks appear and the corn is tender. Remove from the grill and let cool slightly.
2. Use a knife to remove the corn from the cob. Reserve about ½ cup of the corn. Add the rest of the corn, heavy cream, and smoked paprika to a blender or food processor. Blend until smooth. Season with salt and pepper and add additional heavy cream to fill out if needed (add 1-2 Tbsp at a time). Blend again. Once your desired consistency is reached, transfer to a saucepan and keep warm over low heat. Stir occasionally.
3. Pat the scallops dry using a paper towel to remove as much moisture as you can. Season both sides with salt and pepper.
4. Heat oil in a large skillet over medium-high heat. You want the pan and oil to be hot enough to hear sizzling when you add the scallops.
5. Add the scallops, leaving space in between each, and sear on both sides for 2-3 minutes or until a golden-brown crust develops and the center is opaque. Work in batches if you need to and avoid moving the scallops around while cooking.
6. Transfer to a plate to rest while you work on plating the meal.
7. Spread a generous amount of the corn puree on each plate. Top with seared scallops, a sprinkle of the reserved corn, and a few parsley leaves. Serve with a lemon wedge on the side to squeeze over the top of the scallops (optional). Enjoy!