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.