Pan Fried Scallops with Creamed Summer Sweet Corn
Mel
4
15 minutes
20 minutes
480
British / American
To start
This delicious recipe looks far more impressive than the effort it actually takes. Golden, caramelised scallops sitting on a bed of sweet, silky corn, finished with a scattering of salty popcorn — it’s simple, slightly playful and you are going to love it.
The sweetness of the corn works beautifully with the richness of the scallops, and the popcorn adds an unexpected crunch that lifts the whole dish. It’s a small detail, but it makes people smile, and it turns something classic into something memorable. I love serving this when friends come over because it feels special without being fussy, and it comes together quickly enough that you can actually enjoy their company rather than hovering over the stove.
It’s the kind of plate that looks as good as it tastes — light, summery and quietly impressive - perfect for a starter, a relaxed main or part of sharing plates or simply when you want to cook something a little bit different without overthinking it.
Why You’ll Love Making This Pan-Fried Scallops with Creamed Sweetcorn
It looks impressive on the plate but is surprisingly quick to make, which makes it ideal when you want to cook something special without feeling rushed or tied to the stove.
The contrast of textures is what makes it so satisfying — silky, sweet corn paired with beautifully caramelised scallops and finished with a crisp scattering of popcorn.
It’s a dish that feels special without being heavy, perfect for warmer evenings or when you want something smart but relaxed.
The flavours are clean and balanced, allowing good ingredients to shine without being overworked or complicated.
It’s the kind of recipe that lets you enjoy your guests rather than disappearing into the kitchen, while still serving something that feels thoughtful and considered.
And that final scatter of popcorn adds a playful, unexpected touch — the kind of detail that keeps things interesting.
Ingredients
- 2 corn on the cob
- For the sweetcorn cream:
- 20g butter
- 1 tbsp olive oil
- 1/2 onion, chopped
- 1 clove garlic, grated
- 150ml white wine
- 75ml double cream
- Seasoning
- 2 rashers bacon (optional)
- 1 tbs chopped parsley
- 1/2 tsp chilli flakes (or more or less)
- 12 scallops, roe removed
- 10g salted popcorn
- Fresh parsley to garnish
Directions
Steam the corn of the cobs until just cooked. It takes around 10 minutes to steam them but you could also simmer in boiling water for 8 minutes. Set aside once cooked.
Take a small saucepan and add the butter and olive oil followed by the chopped onion. Cook over a low heat to gently cook until soft. Add the grated garlic and the kernels from one of the corn of the cobs and increase the heat. Pour in the white wine and simmer until fully reduced. Add the splash of double cream and then process in a blender until entirely smooth. Set aside in the pan until ready to plate or if you’re cooking in advance you could put it into a bowl, cover and chill until later.
Finely dice the bacon rashers and add them to a small frying pan over a medium heat. Cook until browned and crispy and then add the chilli flakes and chopped parsley. Place this mixture into a separate bowl and using the same frying pan fry the other corn on the cob until it charrs. Use a knife to slice off the kernels in clumps to arrange over the dish.
Again using the same pan, fry the scallops for a couple of minutes each side in foaming butter, making sure the pan is hot so they take on good colour.
- To serve, spread the plates with the hot sweetcorn cream and then arrange a few scallops on each with the bacon sprinkled over, the charred sweetcorn, a few pieces of salted popcorn and finally some more fresh parsley.