Fish

Seared Scallops and corn coulis is for Dinner.

Seared Scallops and corn coulis takes several minutes to prepare.

Seared Scallops and corn coulis takes several minutes to cook.

Seared Scallops and corn coulis makes 6 servings.

The ingredients for Seared Scallops and corn coulis are:

1 teaspoon finely chopped shallot
1/4 teaspoon finely chopped garlic
4 teaspoons olive oil
3/4 cup corn (from 2 large ears)
1 teaspoon finely chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup 1% milk
1/2 lb plum tomatoes, seeded and cut into 1/4-inch dice (1 cup)
1 tablespoon chopped fresh flat-leaf parsley
30 large sea scallops (2 1/2 lb total), tough muscle removed from side of each if necessary

Here is how you make Seared Scallops and corn coulis:

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 lightly brown on edges, about 4 minutes. Add milk and scrape up any brown bits from bottom of skillet, then remove from heat. Purée corn mixture in a blender at medium speed until very smooth, about 1 minute. Force purée through a fine-mesh sieve into a small saucepan, pressing hard on 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 12-inch nonstick heavy skillet over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until golden and just cooked through, 4 to 5 minutes total. Transfer to a platter and keep warm, loosely covered with foil. Sauté remaining scallops in same manner. Reheat coulis over low heat, covered, then spoon 2 tablespoons onto center of each of 6 plates. Arrange 5 scallops per plate in a circle on coulis, then spoon tomatoes into center. Number of Servings: 6Recipe submitted by SparkPeople user REBECCA021.

The nutritional information for Seared Scallops and corn coulis is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 234.3

• Total Fat: 5.1 g
• Cholesterol: 63.3 mg
• Sodium: 376.2 mg
• Total Carbs: 12.9 g
• Dietary Fiber: 1.1 g
• Protein: 33.5 g

The dietary needs meet for Seared Scallops and corn coulis is Low Fat