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1
Cook shallot and garlic in 2 teaspoons oil in a small skillet over moderately low heat, stirring, until softened, about 1 minute.
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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.
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3
Add milk and scrape up any brown bits from bottom of skillet, then remove from heat.
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4
Puree corn mixture in a blender at medium speed until very smooth, about 1 minute.
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5
Force puree through a fine-mesh sieve into a small saucepan, pressing hard on and then discarding solids.
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6
Cover coulis until ready to serve.
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7
Toss tomatoes with parsley and salt and pepper to taste in a bowl.
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8
Pat scallops dry and season with salt and pepper.
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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.
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10
Transfer to a platter and keep warm, loosely covered with foil.
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11
Saute remaining scallops in same manner.
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12
Reheat coulis over low heat, covered, then spoon 2 tablespoons onto center of each of 6 plates.
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13
Arrange 5 scallops per plate in a circle on coulis, then spoon tomatoes into center.
