It is corn season here in California and juicy, sweet corn is available everywhere. In this article,
the corn coulis has the starring role, not the succulent, delicious scallops. This thick sauce deserves
all the attention!
A coulis, French for ‘strained liquid’, is a form of thick sauce made from puréed and strained vegetables or fruits. It can be sweet or savory, depending on what it is meant to accompany.
A vegetable based coulis is commonly used on meat, seafood, and vegetable dishes. It can also be used
as a base for soups or other sauces. Vegetable coulis are roasted, blackened, or simmered for savory flavor, but fruit coulis are generally used uncooked. The coulis base is puréed for creamy and smooth.
This corn coulis goes so well with any kind of meat and especially with seafood. If more cream is added for thinner consistency, it will go well with steamed vegetables for vegetarian dishes.
Corn Coulis served with Scallops
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 2 Tbsp vegetable oil
• 100 g/ 1 small onion, minced
• 260 g/ 1 cup fresh corn kernels (2 ears)
• 3 cloves garlic, minced
• ¼ ~ ½ cup heavy whipped cream (depending on preferred thickness)
• smidgen ground saffron
• 1/8 tsp salt
• 1/16 tsp ground black pepper
• 12 ~ 20 pieces (600~1000 g/1.3~2.6 lbs) sea scallops, muscles removed, rinsed and patted dry
. . 3 scallops each as appetizer, 5 each as main dish
• salt and ground black pepper
• 2 Tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 1 tomato, de-seeded and cut in mini cubes
• 4 basil tops + 8 leaves to chiffonade
• 4 lemon wedges (a must!)
To make coulis
◊ In a non-stick skillet, add 2 Tbsp oil and cut onion. Sauté on medium-high heat until edges start turning brown. Scoop the caramelized onion out onto a plate. To the skillet, still with at least 1 Tbsp oil left, add corn kernels and minced garlic. Saute until corn starts browning. Add caramelized onion, cream, saffron, salt, pepper, and stirring, bring to a boil. Turn off the heat and let cool down a little.
◊ Transfer the corn mixture to a blender. On high speed, blend until completely smooth (yields 1 cup). Empty the coulis/sauce into a heatproof bowl and cover to keep warm.
To prepare the scallops
Scallops should be heated through but still tender to the touch and slightly translucent in the center, and will continue to cook off the skillet/grill.
◊ To pan sear: Sprinkle salt & pepper on both sides of scallops. In a large, non-stick skillet, heat over medium-high heat 1 Tbsp olive oil with 1 tbsp butter until hot. Place half of the scallops in the pan and sear/cook, turning once, until golden brown, 1 ~ 1½ minutes per side, depending on size. Transfer scallops to a plate and cover to keep warm. Repeat process with remaining scallops.
~ or ~
◊ To grill: Sprinkle salt & pepper on both sides of scallops, and brush/coat them with oil. Heat a non-stick grill pan to medium-high. Brush/coat grill with oil. Grill half of the scallops until grill-marked and browned, about 1½ ~ 2 minutes on each side, depending on size. Transfer scallops to a plate and loosely cover to keep warm. Repeat process with remaining scallops.
◊ Spoon ¼ each of coulis into the center of 4 serving plates. Place 3 or 5 scallops on top. Garnish/sprinkle with tomato pieces, chiffonade basil leaves and put lemon wedge on the side.
◊ Squeeze lemon on the coulis to experience an exquisite taste!
~ Bon Appétit! ~
To avoid kernels scattering while cutting them off the ears, one easy way is to use a bundt-cake mold to secure the corn ear on the center hole and cut straight down.
So, what’s cooking in your kitchen?