Ingredients
1
tsp finely chopped shallot
1/4
tsp finely chopped garlic
3/4
cup corn (from 2 large ears)
1
tsp finely chopped fresh basil
1/2
lb plum tomatoes, seeded and cut into 1/4-inch dice (1 cup)
1
tbsp chopped fresh flat-leaf parsley
30
large sea scallops (2 1/2 lb total), tough muscle removed from side of each if necessary
Directions
1.
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.
2.
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.
3.
Toss tomatoes with parsley and salt and pepper to taste in a bowl.
4.
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.
5.
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.
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