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Recipe Name: Sea Scallops with corn coulis and tomatoes
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6

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

Ingredients:
1 shallot; finely chopped
1/4 garlic; finely chopped
1 1/3 Tablespoon(s) olive oil
3/4 Cup(s) corn; from 2 large ears
1/3 Tablespoon(s) basil; finely chopped
87/2000 Ounce(s) salt
217/10000 Ounce(s) black pepper
1/2 Cup(s) 1% milk
1/2 Pound(s) plum tomatoes, seeded; chopped into 1/4 in pcs
1 Tablespoon(s) parsley; chopped
-1 Pound(s) large sea scallops

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