Food & Cooking Recipes Ingredients Seafood Recipes Pan-Seared Sea Scallops with Corn Coulis 3.0 (4) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 24, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 This delicious recipe for pan-seared sea scallops with corn coulis comes from Sara Foster. Ingredients 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 ¼ cup dry white wine 1 ½ cups corn kernels (from about 3 ears) ¼ cup heavy cream 4 fresh basil leaves, thinly sliced 2 tablespoons chopped fresh chives Directions 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. Rate it Print