Sea Scallops with Corn Coulis and Tomatoes

Name: Sea Scallops with Corn Coulis and Tomatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 177 milliliters corn (from 2 large ears); 1 teaspoon finely chopped fresh basil; 1 Tbsp chopped fresh flat-leaf parsley; 0 teaspoons finely chopped garlic; 118 milliliters 1% milk; 4 teaspoons olive oil; 227 grams plum tomatoes, seeded and cut into 1/4-inch dice (1 cup); 0 teaspoons salt; 30 larges sea scallops (2 1/2 lb total), tough muscle removed from side of each if necessary; 1 teaspoon finely chopped shallot

Sea Scallops with Corn Coulis and Tomatoes is a gluten free and vegetarian recipe with 6 servings. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 62 calories, 2g of protein, and 4g of fat. If you have shallot, garlic, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Cook shallot and garlic in 2 teaspoons oil in a small skillet over moderately low heat, stirring, until softened, about 1 minute.

Ingredients you will need

Shallot

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Add corn, basil, salt, and pepper and cook, stirring occasionally, until corn is tender and beginning to lightly brown on edges, about 4 minutes.

Ingredients you will need

Pepper

Basil

Corn

Salt

Add milk and scrape up any brown bits from bottom of skillet, then remove from heat.

Ingredients you will need

Milk

Equipment you will use

Frying Pan

Purée corn mixture in a blender at medium speed until very smooth, about 1 minute. Force purée through a fine-mesh sieve into a small saucepan, pressing hard on and then discarding solids. Cover coulis until ready to serve.

Ingredients you will need

Corn

Equipment you will use

Sauce Pan

Blender

Sieve

Toss tomatoes with parsley and salt and pepper to taste in a bowl.

Ingredients you will need

Salt And Pepper

Tomato

Parsley

Equipment you will use

Bowl

Pat scallops dry and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Scallops

Heat remaining 2 teaspoons oil in a 12-inch nonstick heavy skillet over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until golden and just cooked through, 4 to 5 minutes total.

Ingredients you will need

Scallops

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a platter and keep warm, loosely covered with foil. Sauté remaining scallops in same manner.

Ingredients you will need

Scallops

Equipment you will use

Aluminum Foil

Reheat coulis over low heat, covered, then spoon 2 tablespoons onto center of each of 6 plates. Arrange 5 scallops per plate in a circle on coulis, then spoon tomatoes into center.

Ingredients you will need

Scallops

Tomato

Each serving contains about 222 calories and 5 grams fat.

Gourmet

Equipment

Ingredients

Servings:

0teaspoons

black pepper 177milliliters

corn (from 2 large ears)1teaspoon

finely chopped fresh basil 1Tbsp

chopped fresh flat-leaf parsley 0teaspoons

finely chopped garlic 118milliliters

1% milk 4teaspoons

olive oil 227grams

plum tomatoes, seeded and cut into 1/4-inch dice (1 cup)0teaspoons

salt 30larges

sea scallops (2 1/2 lb total), tough muscle removed from side of each if necessary 1teaspoon

finely chopped shallot

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Hahn Winery Santa Lucia Highlands Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 17 dollars.