This is one of our favorite scallop recipes. And it’s French so it sounds fancy
Corn Coulis… boy that must be fancy. Pronounced “cool-e”. Sounds like a rapper!
A coulis is simply a thick sauce made from a pureed vegetable. In this case, we’re using corn
The quick sear on the scallops gives a nice crust on the shellfish and served over the creamy corn sauce… man OH man. Tasty stuff
Enough chit chat, let’s get cooking
I’m using 2 pounds of *dry scallops with the muscle removed
Pat each scallop with a paper towel to remove any excess moisture
*Dry scallops have not been soaked in phosphates. They sear nicely have a better flavor than wet or soaked scallops
Measure out 2 tablespoons of butter, 2 tablespoons of cooking oil, 1/2 teaspoon each of kosher salt and black pepper and 1/4 teaspoon each of garlic and onion powders
Heat the oil and butter over medium high heat in a pan and season both sides of the scallops with the seasonings
Add scallops to the pan a few at a time and sear for 1 1/2 minutes per side. Transfer to a plate and cover loosely with foil
Repeat with the remaining scallops
Now let’s work on the corn coulis. I have three ears of corn that I’ve shucked and cut the kernels off the cob
A neat trick I’ve learned along the way is to place the cob on a small inverted bowl and it makes cutting the kernels off a whole lot easier
Dice 1/4 cup of onion, mince 2 cloves of garlic, snip a bunch of chives and chiffonade 4-5 fresh basil leaves
Reserve a pinch of the herbs for serving
Show me how to chiffonade basil
Let’s measure out the rest of the ingredients for the sauce. We’ll need 1/2 cup of white wine and 1/3 cup of cream
Lower the heat in the pan to medium and deglaze with white wine and scrape up the browned bits. Simmer to cook off the alcohol about 6-8 minutes
Add the onion and garlic to the pan and saute for a minute or two
Next, add in the corn, basil, cream and chives. Cook for 3-5 minutes until cooked down and thickened a bit
Puree one cup of the corn sauce and return to the pan, stir to incorporate the ingredients
Return the scallops to the pan along with the juices and heat until warmed through
Sprinkle with the reserved herbs and divide among 4 places, spooning sauce around the scallops
Enjoy!
Simply Sundays! ~ Seared Scallops with Corn Coulis
Ingredients
2 pounds of dry scallops
2 tablespoons of butter
2 tablespoons of cooking oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3 ears of corn
1/4 cup of onion
2 cloves of garlic
a bunch of chives + more for serving
4-5 fresh basil leaves + more for serving
1/2 cup of white wine
1/3 cup of heavy cream
Directions
Remove the muscle from 2 pounds of dry scallops. Pat each scallop with a paper towel to remove any excess moisture
Measure out 2 tablespoons of butter, 2 tablespoons of cooking oil, 1/2 teaspoon each of kosher salt and black pepper and 1/4 teaspoon each of garlic and onion powders
Heat oil and butter over medium high heat in a pan and season both sides of the scallops with the seasonings
Add scallops to the pan a few at a time and sear for 1 1/2 minutes per side. Transfer to a plate and cover loosely with foil
Repeat with the remaining scallops
Shuck three ears of corn and cut the kernels off the cob
Dice 1/4 cup of onion, mince 2 cloves of garlic, snip a bunch of chives and chiffonade 4-5 fresh basil leaves
Measure out 1/2 cup of white wine and 1/3 cup of cream
Lower the heat in the pan to medium and deglaze with white wine and scrape up the browned bits. Simmer to cook off the alcohol about 6-8 minutes
Add the onion and garlic to the pan and saute for a minute or two; add in the corn, basil, cream and chives. Cook for 3-5 minutes until cooked down and thickened a bit
Puree one cup of the corn sauce and return to the pan, stir to incorporate the ingredients
Return the scallops to the pan along with the juices and heat until warmed through
Tools used to make this recipe
Architec Carving Board, Gripperwood
NuWave Flex Precision Induction Cooktop
Pyrex Prepware 1-Cup Measuring Cup
Pyrex Bakeware Scalloped Pie Plate
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
ZELITE INFINITY Chef Knife 8 inch
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