Reviews (2)        Add Rating & Review     4 Ratings   5 star values:        1    4 star values:        0    3 star values:        1    2 star values:        2    1 star values:        0                Martha Stewart Member     Rating: Unrated       07/06/2009   Fantastic! An elegant way to use fresh herbs and sweet summer corn. I served it with a warm green bean salad with dill and a bit of crusty bread to soak up the delicious coulis. I would make it again and again.         Martha Stewart Member     Rating: Unrated       05/09/2008   This is an easy

Back to Pan-Seared Sea Scallops with Corn Coulis All Reviews for Pan-Seared Sea Scallops with Corn Coulis - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 6 Fried Oysters

Ingredients Ingredient Checklist 2 pounds sea scallops, rinsed and patted dry Coarse sea salt and freshly ground black pepper 2 tablespoons unsalted butter 2 tablespoons olive oil 1 shallot, minced 1 clove garlic, minced 1/4 cup dry white wine 1 1/2 cups corn kernels (from about 3 ears) 1/4 cup heavy cream 4 fresh basil leaves, thinly sliced 2 tablespoons chopped fresh chives

Gallery Read the full recipe after the video.

Recipe Summary Servings: 6 Fried Oysters

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Fried Oysters

Fried Oysters

Ingredients

Ingredients

  • 2 pounds sea scallops, rinsed and patted dry Coarse sea salt and freshly ground black pepper 2 tablespoons unsalted butter 2 tablespoons olive oil 1 shallot, minced 1 clove garlic, minced 1/4 cup dry white wine 1 1/2 cups corn kernels (from about 3 ears) 1/4 cup heavy cream 4 fresh basil leaves, thinly sliced 2 tablespoons chopped fresh chives

Directions

Remove the muscle from each scallop and discard. Season both sides with salt and pepper.

Heat 1 tablespoon butter with 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot. Place half of the scallops in the pan and cook, turning once, until golden brown, 1 to 1 1/2 minutes per side. Transfer scallops to a plate and loosely cover to keep warm. Repeat process with remaining butter, olive oil, and scallops.

Reduce heat to medium; add shallot and garlic and cook, stirring, until softened, about 1 minute. Add wine and scrape brown bits from bottom of skillet. Add corn, cream, basil, and chives. Cook, stirring often, until cream is reduced and slightly thickened, about 3 minutes. Transfer half of the sauce to the jar of a blender and puree until smooth. Return pureed sauce to the skillet with the remaining sauce, add scallops and any juices that have accumulated on the plate; cook until warm about 1 minute.

Divide scallops evenly among 4 plates. Spoon sauce around scallops and serve immediately.

Reviews (2)

 Add Rating & Review     4 Ratings   5 star values:        1    4 star values:        0    3 star values:        1    2 star values:        2    1 star values:        0        

   Martha Stewart Member     Rating: Unrated       07/06/2009   Fantastic! An elegant way to use fresh herbs and sweet summer corn. I served it with a warm green bean salad with dill and a bit of crusty bread to soak up the delicious coulis. I would make it again and again.         Martha Stewart Member     Rating: Unrated       05/09/2008   This is an easy

Reviews (2)

Add Rating & Review     4 Ratings   5 star values:        1    4 star values:        0    3 star values:        1    2 star values:        2    1 star values:        0

Add Rating & Review

4 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 2 1 star values: 0

4 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 2 1 star values: 0

4 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 2 1 star values: 0

  • 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 2 1 star values: 0

    Martha Stewart Member     Rating: Unrated       07/06/2009   Fantastic! An elegant way to use fresh herbs and sweet summer corn. I served it with a warm green bean salad with dill and a bit of crusty bread to soak up the delicious coulis. I would make it again and again.  

Martha Stewart Member     Rating: Unrated       05/09/2008   This is an easy

    Martha Stewart Member

    Rating: Unrated 07/06/2009

Fantastic! An elegant way to use fresh herbs and sweet summer corn. I served it with a warm green bean salad with dill and a bit of crusty bread to soak up the delicious coulis. I would make it again and again.

Rating: Unrated

Rating: Unrated 05/09/2008

This is an easy

All Reviews for Pan-Seared Sea Scallops with Corn Coulis

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pan-Seared Sea Scallops with Corn Coulis

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest