1. Prepare the Corn

If using fresh corn, shuck the ears and remove the kernels by standing the corn upright in a large bowl and slicing downward with a sharp knife. Reserve the cobs for flavoring the stock if desired. If using frozen corn, thaw it completely and pat dry to remove excess moisture.

2. Make the Corn Purée

In a medium skillet, melt the butter over medium heat. Add the corn kernels and sauté for 4–5 minutes, or until the corn becomes tender and lightly golden. Sprinkle in the smoked paprika, ground cumin, salt, and black pepper, stirring to coat the kernels in the spices.

Transfer the sautéed corn to a blender or food processor. Add the heavy cream and 1/4 cup of chicken or vegetable stock. Blend until smooth and creamy, adding more stock if needed to reach your desired consistency. Taste and adjust seasoning as necessary. For an ultra-smooth purée, pass it through a fine mesh sieve. Keep warm over low heat while you prepare the scallops.

3. Prepare the Scallops

Pat the scallops completely dry with paper towels to ensure a golden crust. Season both sides with salt, black pepper, and a light dusting of smoked paprika if desired.

4. Sear the Scallops

Heat a large skillet (preferably cast iron or stainless steel) over medium-high heat. Add the olive oil or butter and heat until shimmering. Carefully place the scallops in the pan, ensuring they are not overcrowded (cook in batches if necessary).

Sear the scallops for 2–3 minutes on the first side, without moving them, until a golden crust forms. Flip the scallops and cook for another 1–2 minutes on the second side. The scallops should be opaque and slightly firm to the touch but not rubbery. Remove from the pan and set aside.

5. Plate the Dish

Spoon a generous portion of the smoky sweet corn purée onto each plate, spreading it slightly with the back of a spoon. Place 3–4 seared scallops on top of the purée. Garnish with fresh chives, microgreens, or any desired toppings. Serve immediately with lemon wedges on the side for a burst of brightness.