The corn coulis also pairs nicely with pork tenderloin, shrimp, or grilled chicken.

　　Active time: 35 min Start to finish: 45 min

　　

Ingredients

Makes 6 servings

　　1 teaspoon finely chopped shallot

　　1/4 teaspoon finely chopped garlic

　　4 teaspoons olive oil

　　3/4 cup corn (from 2 large ears)

　　1 teaspoon finely chopped fresh basil

　　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 tablespoon chopped fresh flat-leaf parsley

　　30 large sea scallops (2 1/2 lb total), tough muscle removed from side of each if necessary

　　

Step 1

Cook shallot and garlic in 2 teaspoons oil in a small skillet over moderately low heat, stirring, until softened, about 1 minute. Add corn, 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.

　　

Step 2

Purée corn mixture in a blender at medium speed until very smooth, about 1 minute. Force purée through a fine-mesh sieve into a small saucepan, pressing hard on and then discarding solids. Cover coulis until ready to serve.

　　

Step 3

Toss tomatoes with parsley and salt and pepper to taste in a bowl.

　　

Step 4

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.

　　

Step 5

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.

　　

Nutrition Per Serving

Each serving contains about 222 calories and 5 grams fat.

　　#### Nutritional analysis provided by Gourmet