Pan-Seared Scallops with Sweet Corn Coulis

Eliza Adam


Serving Size: 4

Enjoy this rendition of juicy and tender scallops with fresh sweet corn coulis.


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


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.