Sea Scallops with Corn Coulis and Tomatoes
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.
Cook shallot and garlic in 2 teaspoons oil in a small skillet over moderately low heat, stirring, until softened, about 1 minute.
Add corn, basil, salt, and pepper and cook, stirring occasionally, until corn is tender and beginning to lightly brown on edges, about 4 minutes.
Add milk and scrape up any brown bits from bottom of skillet, then remove from heat.
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.
Toss tomatoes with parsley and salt and pepper to taste in a bowl.
Pat scallops dry and season with salt and pepper.
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.
Transfer to a platter and keep warm, loosely covered with foil. Sauté remaining scallops in same manner.
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.
Each serving contains about 222 calories and 5 grams fat.