Review Your Order
Close

Shopping Cart

Grilled Sea Scallops with Sweet Corn Coulis

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


Procedures:

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.

Tested and perfected in the Sur la Table kitchen

These Are Perfect For This Recipe

Sur La Table Pro Ceramic Grill Grid, 10" x 14¼"

Stars: 3.7

New Great for grilling shellfish, vegetables, small bites and more, this lightweight ceramic grill grid offers the performance of high-heat cooking without the weight or added maintenance of cast iron. Eco-friendly ceramic is fireproof and heat resistant up to ... More About Sur La Table Pro Ceramic Grill Grid  »

1898436
Standard Shipping Rates Apply
In Stock and Ready to Ship

KitchenAid® Diamond Blender

Stars: 4.7

Stir, chop, purée, liquefy—this all-purpose workhorse is a versatile addition to any kitchen. Exclusive diamond blending technology creates a powerful vortex that blends quickly and thoroughly for velvety smooth purees, thick smoothies, superb... More About KitchenAid Diamond Blender »


OXO Corn Peeler

Stars: 5.0

Innovative design keeps the blade positioned to easily peel perfect kernels in a single motion. Features a soft, easy-grip handle. Dishwasher safe. More About OXO Corn Peeler »

678912
Standard Shipping Rates Apply
In Stock and Ready to Ship

Olio Santo Extra Virgin Olive Oil

Stars: 4.8

Olio Santo can be used on salads, in cooking, as a finishing oil, or enjoyed simply with a fresh baguette. This oil is so versatile it was chosen by Ina Garten, The Barefoot Contessa, as one of the seven staple ingredients every home chef should have in... More About Olio Santo Extra Virgin Olive Oil »

719591
Standard Shipping Rates Apply
In Stock and Ready to Ship
 
 
Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?

Registry Management: Multiple Registries
Close

Choose a Registry

We've found more than just one registry in your account. Which registry would you like to choose?