Sea Scallops with Corn Coulis and Tomatoes

1. 1

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

2. 2

   Add corn, basil, salt, and pepper and cook, stirring occasionally, until corn is tender and beginning to lightly brown on edges, about 4 minutes.

3. 3

   Add milk and scrape up any brown bits from bottom of skillet, then remove from heat.

4. 4

   Puree corn mixture in a blender at medium speed until very smooth, about 1 minute.

5. 5

   Force puree through a fine-mesh sieve into a small saucepan, pressing hard on and then discarding solids.

6. 6

   Cover coulis until ready to serve.

7. 7

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

8. 8

   Pat scallops dry and season with salt and pepper.

9. 9

   Heat remaining 2 teaspoons oil in a 12-inch nonstick heavy skillet over moderately high heat until hot but not smoking, then saute half of scallops, turning over once, until golden and just cooked through, 4 to 5 minutes total.

10. 10

    Transfer to a platter and keep warm, loosely covered with foil.

11. 11

    Saute remaining scallops in same manner.

12. 12

    Reheat coulis over low heat, covered, then spoon 2 tablespoons onto center of each of 6 plates.

13. 13

    Arrange 5 scallops per plate in a circle on coulis, then spoon tomatoes into center.

* Per serving · 4 servings · Values may vary.