Grilled Sea Scallops with Sweet Corn Coulis
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 4 servings
Ingredients
- 1 pound sea scallops, rinsed, adductor muscle removed and patted dry
- Kosher salt and freshly ground pepper
- Sweet corn coulis:
- 1 tablespoon unsalted butter
- 1 tablespoons extra-virgin olive oil
- 1 small shallot, peeled and finely chopped
- 1 medium clove garlic, minced
- 1 cup fresh corn kernels (2 ears)
- ¼ cup dry white wine
- Pinch of saffron
- ½ cup heavy whipping cream
- 1 to 2 teaspoons fresh lemon juice
- 2 tablespoons chopped fresh chives
- Vegetable oil, for brushing
Procedure
On a plate or baking sheet, season both sides of scallops with salt and pepper, set aside.
For the sweet corn coulis: In a large skillet over medium-high heat, add butter and oil. When the foam subsides add shallot and garlic; sauté until fragrant, about 1 minute. Add corn and cook until softened, about 2 minutes. Add wine and saffron and reduce by two thirds. Add cream and season with salt and pepper. Bring mixture just to a simmer and remove from heat.
Transfer coulis to a blender pitcher. Blend until very smooth and velvety, about 2 minutes on high speed. (Add small amounts of water to thin if needed.) Taste and adjust seasoning with salt, pepper and lemon juice. Return sauce to skillet and whisk in chives. Set aside.
Heat a grill or grill pan to medium-high. Using a silicone brush, coat grill and scallops with oil, to prevent sticking. Grill scallops until grilled marked and browned, about 2 minutes. Turn scallops over and continue to grill, about 1 to 2 minutes more depending on size, until just cooked through. (Scallops should be heated through but still tender to the touch and slightly translucent in the center, and will continue to cook off the grill.) Transfer scallops to a plate and loosely cover to keep warm. Repeat process with remaining scallops.
To serve: Reheat corn coulis briefly over medium heat. Use a spoon to pool the sauce over half of each warmed plate. Divide grilled scallops evenly between plates. Serve immediately.
For the sweet corn coulis: In a large skillet over medium-high heat, add butter and oil. When the foam subsides add shallot and garlic; sauté until fragrant, about 1 minute. Add corn and cook until softened, about 2 minutes. Add wine and saffron and reduce by two thirds. Add cream and season with salt and pepper. Bring mixture just to a simmer and remove from heat.
Transfer coulis to a blender pitcher. Blend until very smooth and velvety, about 2 minutes on high speed. (Add small amounts of water to thin if needed.) Taste and adjust seasoning with salt, pepper and lemon juice. Return sauce to skillet and whisk in chives. Set aside.
Heat a grill or grill pan to medium-high. Using a silicone brush, coat grill and scallops with oil, to prevent sticking. Grill scallops until grilled marked and browned, about 2 minutes. Turn scallops over and continue to grill, about 1 to 2 minutes more depending on size, until just cooked through. (Scallops should be heated through but still tender to the touch and slightly translucent in the center, and will continue to cook off the grill.) Transfer scallops to a plate and loosely cover to keep warm. Repeat process with remaining scallops.
To serve: Reheat corn coulis briefly over medium heat. Use a spoon to pool the sauce over half of each warmed plate. Divide grilled scallops evenly between plates. Serve immediately.
Grilled Sea Scallops with Sweet Corn Coulis
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings
Ingredients
- 1 pound sea scallops, rinsed, adductor muscle removed and patted dry
- Kosher salt and freshly ground pepper
- Sweet corn coulis:
- 1 tablespoon unsalted butter
- 1 tablespoons extra-virgin olive oil
- 1 small shallot, peeled and finely chopped
- 1 medium clove garlic, minced
- 1 cup fresh corn kernels (2 ears)
- ¼ cup dry white wine
- Pinch of saffron
- ½ cup heavy whipping cream
- 1 to 2 teaspoons fresh lemon juice
- 2 tablespoons chopped fresh chives
- Vegetable oil, for brushing
Procedure
On a plate or baking sheet, season both sides of scallops with salt and pepper, set aside.
For the sweet corn coulis: In a large skillet over medium-high heat, add butter and oil. When the foam subsides add shallot and garlic; sauté until fragrant, about 1 minute. Add corn and cook until softened, about 2 minutes. Add wine and saffron and reduce by two thirds. Add cream and season with salt and pepper. Bring mixture just to a simmer and remove from heat.
Transfer coulis to a blender pitcher. Blend until very smooth and velvety, about 2 minutes on high speed. (Add small amounts of water to thin if needed.) Taste and adjust seasoning with salt, pepper and lemon juice. Return sauce to skillet and whisk in chives. Set aside.
Heat a grill or grill pan to medium-high. Using a silicone brush, coat grill and scallops with oil, to prevent sticking. Grill scallops until grilled marked and browned, about 2 minutes. Turn scallops over and continue to grill, about 1 to 2 minutes more depending on size, until just cooked through. (Scallops should be heated through but still tender to the touch and slightly translucent in the center, and will continue to cook off the grill.) Transfer scallops to a plate and loosely cover to keep warm. Repeat process with remaining scallops.
To serve: Reheat corn coulis briefly over medium heat. Use a spoon to pool the sauce over half of each warmed plate. Divide grilled scallops evenly between plates. Serve immediately.
For the sweet corn coulis: In a large skillet over medium-high heat, add butter and oil. When the foam subsides add shallot and garlic; sauté until fragrant, about 1 minute. Add corn and cook until softened, about 2 minutes. Add wine and saffron and reduce by two thirds. Add cream and season with salt and pepper. Bring mixture just to a simmer and remove from heat.
Transfer coulis to a blender pitcher. Blend until very smooth and velvety, about 2 minutes on high speed. (Add small amounts of water to thin if needed.) Taste and adjust seasoning with salt, pepper and lemon juice. Return sauce to skillet and whisk in chives. Set aside.
Heat a grill or grill pan to medium-high. Using a silicone brush, coat grill and scallops with oil, to prevent sticking. Grill scallops until grilled marked and browned, about 2 minutes. Turn scallops over and continue to grill, about 1 to 2 minutes more depending on size, until just cooked through. (Scallops should be heated through but still tender to the touch and slightly translucent in the center, and will continue to cook off the grill.) Transfer scallops to a plate and loosely cover to keep warm. Repeat process with remaining scallops.
To serve: Reheat corn coulis briefly over medium heat. Use a spoon to pool the sauce over half of each warmed plate. Divide grilled scallops evenly between plates. Serve immediately.