Great Summer Meal

It sounds fancy (I don't claim to know what "Coulis" is) but it is quite easy to make with very simple ingredients.Sea Scallops with Corn Coulis and Tomatoes (adapted from www.epicurious.com)

• 1 teaspoon finely chopped shallot
• 1/2 teaspoon finely chopped garlic
• 4 teaspoons olive oil
• 3/4 cup corn (from 2 large ears)
• pinch of cayenne pepper
  
• 2 tablespoons finely chopped fresh basil (divided)
  
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup 1% milk
• 1/2 lb plum tomatoes, seeded and cut into 1/4-inch dice (1 cup)
• 1 lb large sea scallops, tough muscle removed from side of each if necessary (also good with a scallop & shrimp combination)
  

Cook shallot and garlic in 2 teaspoons oil in a small skillet over moderately low heat, stirring, until softened, about 1 minute. Add corn, 1 T. basil, salt, and pepper and cook, stirring occasionally, until corn is tender and beginning to lightly brown on edges, about 4 minutes. Add milk and scrape up any brown bits from bottom of skillet, then remove from heat.

Toss tomatoes with remaining 1 T. of basil and salt and pepper to taste in a bowl.

Pat scallops dry and season with salt and pepper. Heat remaining 2 teaspoons oil in a 12-inch nonstick heavy skillet over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until golden and just cooked through, 4 to 5 minutes total. Transfer to a platter and keep warm, loosely covered with foil. Sauté remaining scallops in same manner.

Reheat coulis over low heat, covered, then spoon 2 tablespoons onto center of each of 6 plates. Arrange 5 scallops per plate in a circle on coulis, then spoon tomatoes into center.