Jul 13 2026
Restaurants›Jo's American Bistro›Scallop & Potato Corn Puree Recipe

Scallop & Potato Corn Puree Recipe

Inspired by Jo's American Bistro
Time40m
Serves4

Seared scallops, potato corn puree, fresh corn, tomato, peas, and basil

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Ingredients

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Main Ingredients

Seasoning

Method

Preparation of Potato Corn Puree

  1. 1

    Cook the Potatoes

    Peel and chop the potatoes into small cubes. Boil in salted water until tender, about 15 minutes.

  2. 2

    Blend the Puree

    Drain the potatoes and return to the pot. Add fresh corn kernels, butter, salt, and black pepper. Mash and blend until smooth. Adjust consistency with water if needed.

Prepare the Scallops and Vegetables

  1. 3

    Sear the Scallops

    Heat olive oil in a skillet over medium-high heat. Season scallops with salt and pepper. Sear for 2-3 minutes on each side until golden brown and cooked through.

  2. 4

    Prepare the Vegetables

    In the same skillet, add cherry tomatoes, fresh peas, and a bit of salt. Sauté for about 3-4 minutes until the tomatoes burst and peas are tender. Stir in fresh basil leaves.

Plating

  1. 5

    Serve

    On a plate, spread a generous layer of potato corn puree. Top with the sautéed vegetables and place seared scallops on top. Garnish with additional basil if desired.

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