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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
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.
Rating: Unrated
This is an easy