- 1 teaspoon finely chopped shallot
- 1/4 teaspoon finely chopped garlic
- 4 teaspoons olive oil
- 3/4 cup corn
- 1 teaspoon finely chopped fresh basil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup 1% milk
- 1/2 pound plum tomatoes, seeded and cut into 1/4-inch dice
- 1 tablespoon chopped fresh flat-leaf parsley
- 30 large sea scallops, tough muscle removed from side of each if necessary
- 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.
- Puree corn mixture in a blender at medium speed until very smooth, about 1 minute. Force puree through a fine-mesh sieve into a small saucepan, pressing hard on and then discarding solids. Cover coulis until ready to serve.
- Toss tomatoes with parsley and salt and pepper to taste in a bowl.
- 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 saute 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. Saute remaining scallops in same manner.
- 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.