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.
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