Sea Scallops with Corn Coulis and Tomatoes

Ingredients

• 0.1 teaspoon pepper black
• 0.8 cup regular corn (from 2 large ears)
• 1 teaspoon basil fresh finely chopped
• 1 tablespoon parsley fresh chopped
• 0.3 teaspoon garlic finely chopped
• 0.5 cup milk 1%
• 4 teaspoons olive oil 
• 0.5 lb plum tomatoes seeded cut into 1/4-inch dice (1 cup)
• 0.3 teaspoon salt 
• 30 large scallops ()
• 1 teaspoon shallots finely chopped

Equipment

• bowl
• frying pan
• sauce pan
• sieve
• blender
• aluminum foil

Directions

1. Cook shallot and garlic in 2 teaspoons oil in a small skillet over moderately low heat, stirring, until softened, about 1 minute.
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. Add milk and scrape up any brown bits from bottom of skillet, then remove from heat.
4. 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.
5. Toss tomatoes with parsley and salt and pepper to taste in a bowl.
6. Pat scallops dry and season with salt and pepper.
7. 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.
8. Transfer to a platter and keep warm, loosely covered with foil. Sauté remaining scallops in same manner.
9. 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.
10. Each serving contains about 222 calories and 5 grams fat.
11. Gourmet