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Seattle, WA.


Sea Scallops w/ Sweet Corn & Tomato Coulis

Seattle’s Best


  • 2 T shallots, minced
  • 2 t garlic, minced
  • 4 T olive oil
  • 2 C corn
  • 2 T fresh basil, chopped
  • 1 T kosher salt
  • 1 T pepper
  • 3/4 c heavy cream
  • 1/2 lb. tomatoes
  • 2 T parsley, chopped
  • 30 Sea Scallops

1. In a medium size saute pan saute the garlic and the shallots in the olive oil over medium high heat, about 2-3 minutes. Add corn, basil, salt and pepper. Cook until corn is tender and slightly starting to brown on its edges, about 4-5 more minutes.

2. Add cream and scrape the bottom of the pan to get any remenents sticking to the pan. Reduce by 1/2, cool. Pour mixture into food processor and puree until smooth about 1 minute. Remove and pour through a sieve into a pan forcing ingredients with your hand into the mesh of the sieve. Discard the solids.
3. In a small bowl toss tomatoes with parrsley, salt and pepper. In a medium size saute pan heat olive oil over medium high heat until almost smoking. Season the scallops with salt and pepper. Add scallops to the pan and saute until desired temperature is achieved (medium rare) sugested, turning as needed. Serve with the hot coulis and garnish with the seasoned tomatoes.
Servings: 6

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