Jane O'Connell Perin
Celebration of a Beautiful Life
Jane's Favorite Recipes
Sea Scallops with Corn Coulis and Tomatoes
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 |