1½ lbs. sea scallops
1 T olive oil
1 T unsalted butter
Salt & freshly ground pepper
2 T unsalted butter
¼ C sweet onion, finely diced
2 C fresh sweet corn kernels
½ C dry white wine
1 C heavy cream
Few sprigs of parsley, chopped
Enjoy this rendition of juicy and tender scallops with fresh sweet corn coulis.
Season both sides of scallops with salt and pepper.
Heat olive oil and butter in a large skillet over medium-high heat, place half of scallops and cook each side until golden brown. Finish cooking the rest of scallops in the same way.
In a medium saucepan over medium heat melt butter, add onion; saute until soft. Add corn. Cook 2-3 minutes until slightly softened. Pour wine, simmer for a few minutes. Add heavy cream, reduce slightly for a few minutes. Pour mixture into a blender and process until smooth. Strain the mixture.
Ladle coulis into serving dish, place scallops on top and garnish with chopped parsley.