Two golden spoonbreads sit in shallow dishes, topped with four caramelized scallops each. Ruby raspberries, yellow corn, green basil, and glossy salsa form a colorful crescent around the scallops, finished with delicate crumbs and flaky salt.

Sweet-Corn Spoonbread with Seared Scallops and Raspberry-Basil Salsa

Name: Sweet-Corn Spoonbread with Seared Scallops and Raspberry-Basil Salsa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups (from about 3 ears) fresh sweet corn Cut kernels from the ears and divide; 8 (about 12 ounces total) large sea scallops Remove side muscles; 1/2 cup fresh raspberries Keep mostly whole; 1/2 cup fine yellow cornmeal, preferably certified gluten-free; 1 1/4 cups whole milk; 1 large egg Separate; 1/4 cup red onion Finely dice; 2 tablespoons, plus small leaves for garnish fresh basil Thinly slice the basil; reserve small leaves for garnish; 1 tablespoon apple cider vinegar; 2 teaspoons pure maple syrup; 1 tablespoon, plus extra for greasing unsalted butter Reserve extra for greasing; 1 teaspoon lemon zest Finely grate; 1 tablespoon fresh lemon juice; 1 tablespoon neutral high-heat oil; To taste kosher salt; To taste freshly ground black pepper; Optional, for finishing flaky sea salt

Cloud-soft corn spoonbread, bronzed scallops, and bright raspberry-basil salsa.

Category Main Course

Prep 20 minutes

Cook 30 minutes

Style American

Technique Baking

Diet Friendly Gluten-Free

Daily recipe · August 25, 2026

A little about this dish

Sweet corn takes center stage in a fluffy American spoonbread, while bronzed scallops add savory richness. Fresh raspberries are folded into a sharp basil salsa rather than made into a predictable glaze, bringing vivid color and acidity to every bite.

Ingredients (for 2)

Fresh sweet corn — 2 cups (from about 3 ears) — Cut kernels from the ears and divide
Large sea scallops — 8 (about 12 ounces total) — Remove side muscles
Fresh raspberries — 1/2 cup — Keep mostly whole
Fine yellow cornmeal, preferably certified gluten-free — 1/2 cup
Whole milk — 1 1/4 cups
Large egg — 1 — Separate
Red onion — 1/4 cup — Finely dice
Fresh basil — 2 tablespoons, plus small leaves for garnish — Thinly slice the basil; reserve small leaves for garnish
Apple cider vinegar — 1 tablespoon
Pure maple syrup — 2 teaspoons
Unsalted butter — 1 tablespoon, plus extra for greasing — Reserve extra for greasing
Lemon zest — 1 teaspoon — Finely grate
Fresh lemon juice — 1 tablespoon
Neutral high-heat oil — 1 tablespoon
Kosher salt — To taste
Freshly ground black pepper — To taste
Flaky sea salt — Optional, for finishing

Preparation

Step 1 — 🔥🧈🍽️

Heat the oven to 400°F. Butter two shallow 6-inch ovenproof skillets or ramekins and place them on a sheet pan.
Step 2 — 🥛🌽🥄

Warm the milk, butter, and 1/2 teaspoon kosher salt in a saucepan until steaming. Slowly whisk in the cornmeal and cook over low heat for 3 to 4 minutes, stirring constantly, until thick and porridge-like.
Step 3 — 🥚🌽🫧

Fold in 1 1/2 cups of the corn. Cool for 5 minutes, then whisk in the egg yolk. Beat the egg white to soft peaks and gently fold it into the corn mixture.
Step 4 — 🍳⏲️✨

Divide the mixture between the prepared skillets. Bake for 18 to 22 minutes, until puffed and lightly golden around the edges.
Step 5 — 🍓🍋🌿

Stir together the red onion, vinegar, maple syrup, lemon zest, lemon juice, a pinch of salt, and black pepper. Rest for 5 minutes, then gently fold in the remaining corn, raspberries, and sliced basil. Let stand at room temperature for 10 minutes.
Step 6 — 🐚🧂🖤

Pat the scallops very dry and season both sides with kosher salt and freshly ground black pepper.
Step 7 — 🍳🔥⏱️

Heat the oil in a large skillet over medium-high heat until shimmering. Sear the scallops without moving them for 1 1/2 to 2 minutes, until deeply golden. Turn and cook for 1 to 1 1/2 minutes more, until just opaque in the center. Work in two batches if needed.
Step 8 — 🍽️🌿⭐

Top each hot spoonbread with four scallops. Spoon the raspberry-corn salsa around them, scatter with basil leaves, and finish with flaky sea salt and freshly ground black pepper.

A final fox tip

Spoonbread is a classic American corn dish with a soufflé-like softness. For the best sear, dry the scallops thoroughly and avoid moving them during the first side. The recipe contains approximately 675 calories per serving.