Sea Scallops With Corn Coulis And Tomatoes Recipes

SEARED SCALLOPS WITH CREAMY CORN, TOMATOES AND CHIVES

Seared Scallops with Creamy Corn, Tomatoes and Chives image

Scallops pair beautifully with sweet summer corn and tomatoes, made creamy with Boursin cheese.

Provided by Gina

Categories Dinner

Time 25m

Number Of Ingredients 9

Ingredients

3 cups corn (fresh or frozen (from 4 large ears))
1/2 cup Boursin cheese (garlic and herb or chive)
12 cherry tomatoes (halved)
16 large sea scallops (about 16 oz)
2 teaspoons salted butter
1/2 teaspoon kosher salt
black pepper (to taste)
1 teaspoon olive oil
chives (for garnish)

Steps:

Wash scallops and pat dry with a paper towel. Season with 1/4 teaspoon kosher salt and black pepper, to taste.
Heat a large skillet on a high heat. When pan is hot, melt the butter and place the scallops in the pan.
Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
Turn over and cook about another minute or 2, until the center is slightly translucent (you can check this by viewing them from the side) and the bottom is seared. Be careful not to overcook.
Remove from the pan and set aside on a warm plate.
Add 1 teaspoon oil and the corn, season with 1/4 teaspoon salt and cook, until just about tender, 2 to 3 minutes.
Add the Boursin cheese and 3 to 4 tablespoons water and cook, 1 to 2 minutes more, stirring.
Remove from heat, stir in the tomatoes and divide on 4 plates. Top with scallops and fresh chives, for garnish.

Nutrition Facts : ServingSize 4 oz scallops, 1 cup veggies, Calories 269 kcal, Carbohydrate 27.5 g, Protein 19 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 50 mg, Sodium 620 mg, Fiber 3 g, Sugar 9 g

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