June 17, 2017
Fresh Tomatoes, Dinner, Main Dish,
Shellfish, Scallops, Fruit, Tomato, Vegetables, Corn, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Entertaining, Romantic Dinner, Valentine's Day, Weeknight Meals, Stove Top, Gluten-Free, No Eggs more
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"Company worthy, but you may not want to share! Wow - made this with jumbo scallops and vine ripe tomatoes. Spectacular... From Epicurious. To be honest, the original recipe used the coulis for 6 servings (and 30 count - or 2.5 lbs jumbo scallops)! But it's simply not enough coulis for that many. We used the whole coulis amount for only two servings - and it was well worth the splurge!"
Cook shallot and garlic in 2 teaspoons oil in a small skillet over moderately low heat, stirring, until softened, about 1 minute. Add corn, basil, salt, and pepper and cook, stirring occasionally, until corn is tender and beginning to brown on edges, about 4 minutes. Add milk and scrape up the brown bits from bottom of skillet, then remove from heat. Set the used pan aside for later use.
Purée corn mixture in a blender at medium speed until very smooth, about 1 minute. Force purée through a fine-mesh sieve into the small skillet, pressing hard, and then discarding solids. Cover coulis until ready to serve.
Toss tomatoes with parsley and salt and pepper to taste in a bowl.
Pat scallops dry and season with salt and pepper. Heat remaining 2 teaspoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté the scallops, turning over once, until golden and just cooked through, 4 to 5 minutes total. Meanwhile, reheat coulis over low heat. Add milk, if needed, to desired spreading consistency.
To serve, spoon half the coulis onto center of two plates. Arrange 5 scallops per plate in a circle on coulis, then spoon tomatoes into center. Or arrange decoratively on the plate in any manner you prefer.
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