Pan-Seared Sea Scallops with Corn Coulis
This delicious recipe for pan-seared sea scallops with corn coulis comes from Sara Foster.
- 2 pounds sea scallops, rinsed and patted dry
- Coarse sea salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 shallot, minced
- 1 clove garlic, minced
- 1/4 cup dry white wine
- 1 1/2 cups corn kernels (from about 3 ears)
- 1/4 cup heavy cream
- 4 fresh basil leaves, thinly sliced
- 2 tablespoons chopped fresh chives
Remove the muscle from each scallop and discard. Season both sides with salt and pepper.
Heat 1 tablespoon butter with 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot. Place half of the scallops in the pan and cook, turning once, until golden brown, 1 to 1 1/2 minutes per side. Transfer scallops to a plate and loosely cover to keep warm. Repeat process with remaining butter, olive oil, and scallops.
Reduce heat to medium; add shallot and garlic and cook, stirring, until softened, about 1 minute. Add wine and scrape brown bits from bottom of skillet. Add corn, cream, basil, and chives. Cook, stirring often, until cream is reduced and slightly thickened, about 3 minutes. Transfer half of the sauce to the jar of a blender and puree until smooth. Return pureed sauce to the skillet with the remaining sauce, add scallops and any juices that have accumulated on the plate; cook until warm about 1 minute.
Divide scallops evenly among 4 plates. Spoon sauce around scallops and serve immediately.