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

  • 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


  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.

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