Sea Scallops with Corn Coulis and Tomatoes

• 1 teaspoon finely chopped shallot
• 1/4 teaspoon finely chopped garlic
• 4 teaspoons olive oil
• 3/4 cup corn (from 2 large ears)
• 1 teaspoon finely chopped fresh basil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup 1% milk
• 1/2 lb plum tomatoes, seeded and cut into 1/4-inch dice (1 cup)
• 1 tablespoon chopped fresh flat-leaf parsley
• 30 large sea scallops (2 1/2 lb total), tough muscle removed from side of each if necessary

1. Cook shallot and garlic in 2 teaspoons oil in a small skillet over moderately low heat, stirring, until softened, about 1 minute.
2. Add corn, basil, salt, and pepper and cook, stirring occasionally, until corn is tender and beginning to lightly brown on edges, about 4 minutes.
3. Add milk and scrape up any brown bits from bottom of skillet, then remove from heat.
4. Puree corn mixture in a blender at medium speed until very smooth, about 1 minute.
5. Force puree through a fine-mesh sieve into a small saucepan, pressing hard on and then discarding solids.
6. Cover coulis until ready to serve.
7. Toss tomatoes with parsley and salt and pepper to taste in a bowl.
8. Pat scallops dry and season with salt and pepper.
9. Heat remaining 2 teaspoons oil in a 12-inch nonstick heavy skillet over moderately high heat until hot but not smoking, then saute half of scallops, turning over once, until golden and just cooked through, 4 to 5 minutes total.
10. Transfer to a platter and keep warm, loosely covered with foil.
11. Saute remaining scallops in same manner.
12. Reheat coulis over low heat, covered, then spoon 2 tablespoons onto center of each of 6 plates.
13. Arrange 5 scallops per plate in a circle on coulis, then spoon tomatoes into center.

shallot, garlic, olive oil, corn, fresh basil, salt, black pepper, milk, tomatoes, parsley, necessary

Taken from www.epicurious.com/recipes/food/views/sea-scallops-with-corn-coulis-and-tomatoes-109741 (may not work)