Fish & Seafood

Seared Scallops with Corn Coulis

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

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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

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Heat the oil and butter over medium high heat in a pan and season both sides of the scallops with the seasonings

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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

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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

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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

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Sprinkle with the reserved herbs and divide among 4 places, spooning sauce around the scallops

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Enjoy!

Simply Sundays! ~ Seared Scallops with Corn Coulis

  • Servings: 4
  • Difficulty: Medium
  • Print

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

Mini Prep Glass Bowl

NuWave Flex Precision Induction Cooktop

Nutri Ninja Ninja Blender

Pyrex Prepware 1-Cup Measuring Cup

Pyrex Bakeware Scalloped Pie Plate

Lodge Cast Iron Skillet

Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles

ZELITE INFINITY Chef Knife 8 inch

© Simply Sundays 2018
All rights reserved

 

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