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Pan-Seared Sea Scallops with Corn Coulis


This delicious recipe for pan-seared sea scallops with corn coulis comes from Sara Foster.

  • Servings: 6

Source: The Martha Stewart Show, March 2007


  • 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


  1. Remove the muscle from each scallop and discard. Season both sides with salt and pepper.

  2. 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.

  3. 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.

  4. Divide scallops evenly among 4 plates. Spoon sauce around scallops and serve immediately.

Reviews Add a comment

  • coffeegoat
    6 JUL, 2009
    Fantastic! An elegant way to use fresh herbs and sweet summer corn. I served it with a warm green bean salad with dill and a bit of crusty bread to soak up the delicious coulis. I would make it again and again.
  • joycekeane
    9 MAY, 2008
    This is an easy