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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Cook shallot and garlic in 2 teaspoons oil in a small skillet over
moderately low heat, stirring, until softe
ned, 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.
Pure corn mixture in a blender at medium speed until very smooth, about 1
minute. Force pure 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 saut 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. Saut 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.
Contributor: Gourmet August 2004 p 114
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