Best 9 Pan Seared Sea Scallops With Corn Coulis Recipes

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Scallops, those tender and succulent morsels of the sea, have long captivated the palates of seafood enthusiasts worldwide. Their delicate flavor and versatility make them a culinary delight, easily elevated with the right cooking techniques and accompaniments. Among the many ways to prepare scallops, pan searing stands out, offering a delightful combination of crispy exterior and meltingly tender interior. Paired with a vibrant corn coulis, the sweet and savory symphony that ensues is simply irresistible. In this comprehensive guide, we'll embark on a culinary journey, exploring the art of pan searing sea scallops and crafting a tantalizing corn coulis to complement their exquisite flavor.

Check out the recipes below so you can choose the best recipe for yourself!

SEA SCALLOPS WITH CORN COULIS AND TOMATOES



Sea Scallops with Corn Coulis and Tomatoes image

Categories     Tomato     Sauté     Low Fat     Quick & Easy     Scallop     Corn     Summer     Healthy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

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

Steps:

  • 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.
  • Purée corn mixture in a blender at medium speed until very smooth, about 1 minute. Force purée 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 sauté 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. Sauté 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.

PAN SEARED SEA SCALLOPS



Pan Seared Sea Scallops image

Make and share this Pan Seared Sea Scallops recipe from Food.com.

Provided by hannahs dad

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 4

8 -10 large sea scallops
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1/2 cup pan searing flour

Steps:

  • Start with fresh sea scallops, as large as you can buy. If you buy them frozen, defrost before preparing the recipe.
  • Preheat oven to 450 degrees.
  • Heat olive oil in pan over medium heat. Rinse scallops with cold water, pat dry with paper towels.
  • Pour pan searing flour into quart size plastic bag; coat scallops one by one with flour shaking off excess.
  • Add scallops to pan; when scallops appear brown paper bag color 1/4 up flip with tongs.
  • Add butter and spoon butter over scallops as "crusting" occurs.
  • Transfer scallops and butter oil mixture to oven safe dish and place in oven for 7- 10 minutes and enjoy!

SEARED SCALLOPS WITH CORN CREAM



Seared Scallops with Corn Cream image

This recipe for seared scallops on fresh corn cream shows that you can take a few seasonal ingredients, put them together simply and quickly, and produce something pretty special. There are three keys to producing sufficiently seared scallops. First, they must be perfectly dry. Second, the oil goes on the cold scallops, not in the hot pan. Third, your pan must be extremely hot, which means you have to use a very heavy, cast iron or stainless steel pan.

Provided by Chef John

Categories     Seafood     Shellfish     Scallops

Time 35m

Yield 4

Number Of Ingredients 14

2 ears fresh white corn, kernels cut from cob
1 cup chicken broth
2 tablespoons butter
salt to taste
1 pinch cayenne pepper
12 large sea scallops, rinsed and patted dry
1 red Fresno pepper, thinly sliced
2 teaspoons canola oil
1 teaspoon kosher salt
½ teaspoon smoked paprika, or to taste
1 splash water
1 tablespoon butter, or more to taste
½ lemon, juiced
¼ cup radish sprouts, or to taste

Steps:

  • Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
  • Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
  • Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
  • Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
  • Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.
  • Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.

Nutrition Facts : Calories 275.7 calories, Carbohydrate 18.4 g, Cholesterol 63.7 mg, Fat 13 g, Fiber 2.3 g, Protein 23.1 g, SaturatedFat 5.9 g, Sodium 986.8 mg, Sugar 3.3 g

QUICK PAN-SEARED SCALLOPS



Quick Pan-Seared Scallops image

Delicious way to prepare scallops.

Provided by RACH7H

Categories     Seafood     Shellfish     Scallops

Time 21m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil
1 small shallot, minced
1 lemon, juiced
12 sea scallops
1 pinch salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
  • Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
  • Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 5.5 g, Cholesterol 51.3 mg, Fat 7.6 g, Fiber 0.1 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 285.1 mg, Sugar 0.4 g

PAN-SEARED SEA SCALLOPS WITH CORN COULIS



Pan-Seared Sea Scallops with Corn Coulis image

This delicious recipe for pan-seared sea scallops with corn coulis comes from Sara Foster.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

2 pounds sea scallops, rinsed and patted dry
Coarse sea salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
1 shallot, minced
1 clove garlic, minced
1/4 cup dry white wine
1 1/2 cups corn kernels (from about 3 ears)
1/4 cup heavy cream
4 fresh basil leaves, thinly sliced
2 tablespoons chopped fresh chives

Steps:

  • Remove the muscle from each scallop and discard. Season both sides with salt and pepper.
  • Heat 1 tablespoon butter with 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot. Place half of the scallops in the pan and cook, turning once, until golden brown, 1 to 1 1/2 minutes per side. Transfer scallops to a plate and loosely cover to keep warm. Repeat process with remaining butter, olive oil, and scallops.
  • Reduce heat to medium; add shallot and garlic and cook, stirring, until softened, about 1 minute. Add wine and scrape brown bits from bottom of skillet. Add corn, cream, basil, and chives. Cook, stirring often, until cream is reduced and slightly thickened, about 3 minutes. Transfer half of the sauce to the jar of a blender and puree until smooth. Return pureed sauce to the skillet with the remaining sauce, add scallops and any juices that have accumulated on the plate; cook until warm about 1 minute.
  • Divide scallops evenly among 4 plates. Spoon sauce around scallops and serve immediately.

PAN SEARED SCALLOPS WITH SWEET YELLOW CORN AND BLACK TRUFFLE SUCCOTASH WITH RED PEPPER NAGE



Pan Seared Scallops with Sweet Yellow Corn and Black Truffle Succotash with Red Pepper Nage image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 1 serving

Number Of Ingredients 24

Corn:
2 cups milk
2 tablespoons kosher salt
2 tablespoons granulated sugar
8 ounces unsalted butter
3 ears corn on the cob
Red Pepper Nage:
1 tablespoon olive oil
3 shallots, peeled
2 cloves garlic
2 whole red peppers, halved and seeded
2 tomatoes, halved
1 sprig fresh thyme
Salt and ground white pepper
1/2 cup heavy cream
Scallops and Succotash:
2 teaspoons grapeseed oil
2 scallops (u-10) or comparable size
1 teaspoon minced garlic
1 teaspoon minced shallots
1 ounce black truffles, optional
1 tablespoon fresh minced chives
1 tablespoon diced tomatoes
2 tablespoons unsalted butter

Steps:

  • For the corn: Add the milk and 2 cups water to a 3- to 4-quart pot and bring to a simmer. Add the butter, salt and sugar and cook until the butter has melted. Add the corn, cover, and cook until tender, about 45 minutes.
  • Remove the corn from the pot and cool down enough to handle, then cut off the kernels with a knife. (Hint: it will be easier to remove the kernels from the cob if still warm.)
  • For the red pepper nage: Meanwhile, preheat the oven to 400 degrees F.
  • Mix together the oil, shallots, garlic, peppers, tomatoes, thyme and salt and white pepper to taste, making sure to coat all the ingredients evenly with the oil.
  • Lay all the vegetables on a baking sheet and roast for about 20 minutes. Transfer to a blender and mix until smooth.
  • Heat the heavy cream in a saucepot and bring to a boil. Pour the cream into the vegetable mixture and blend until incorporated. Strain the nage through a fine-mesh strainer.
  • For the scallops: Heat 1 teaspoon of the grapeseed oil in a saute pan until hot (about 350 degrees F), and then sear the scallops until golden brown on both sides.
  • Heat the remaining oil in a separate saute pan. Add the garlic and shallots and cook until soft, and then add the corn and cook for a few minutes. Turn down the heat and add the truffles, if using, the chives and tomatoes. Just before serving, add the butter and cook until melted and incorporated. Season with salt and white pepper.
  • To plate this dish, we use an 8-inch round white plate. First, place a small amount of the corn succotash in the center of the dish. Place the browned scallops directly onto the corn. Finally, spoon a few ounces of the red pepper nage around the corn and serve.

PAN SEARED DIVER'S SEA SCALLOPS WITH FRESH BLACKBERRY COULIS



Pan Seared Diver's Sea Scallops With Fresh Blackberry Coulis image

Make and share this Pan Seared Diver's Sea Scallops With Fresh Blackberry Coulis recipe from Food.com.

Provided by Potagekempcc

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup blackberry wine (Merlot)
2 bay leaves
4 allspice berries
2 whole cloves
1 tablespoon serrano pepper (Minced)
1 dash fine sea salt
1 pint fresh blackberries (Rinsed in Cold Water)
1 lb fresh sea scallop (Diver's, U-10)
2 tablespoons Old Bay Seasoning
2 tablespoons cajun seasoning
2 teaspoons fine sea salt
1/2 teaspoon white pepper
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter (Cold)
1/4 cup Chardonnay wine

Steps:

  • In a saucepan combine Blackberry wine, bay leaves, allspice berries, whole cloves, Serrano pepper, blackberries and dash sea salt.
  • Bring wine to a full boil and reduce by half.
  • Place Blackberry Coulis in a bowl. Discard bay leaves, allspice and cloves. Puree Coulis and strain using a fine-mesh sieve. Hold Blackberry Coulis warm for service.
  • Rinse scallops under cold water and pat dry. In a bowl combine Old Bay Seasoning, Cajun Seasoning, fine sea salt, white pepper and whisk in olive oil. Toss scallops until coated.
  • In a sauté pan melt butter, add scallops and sear 1-2 minutes per side. Do not over crowd the pan. Add Chardonnay wine and reduce by half.
  • Cover warm plates with Blackberry Coulis, place 3-scallops per plate.
  • Garnish plates with Fresh Mint Sprigs and Serrano Pepper.

Nutrition Facts : Calories 236.4, Fat 13.6, SaturatedFat 4.8, Cholesterol 42.5, Sodium 1641.6, Carbohydrate 11.8, Fiber 4.3, Sugar 3.7, Protein 14.9

PAN-SEARED SCALLOPS, CORN, AND TOMATOES



Pan-Seared Scallops, Corn, and Tomatoes image

Categories     Tomato     Sauté     Quick & Easy     Scallop     Corn     Gourmet

Yield Serves 2

Number Of Ingredients 8

3/4 pound sea scallops
3/4 teaspoon salt
1/2 teaspoon dried thyme, crumbled
1 slice bacon, chopped
1 tablespoon olive oil
2 scallions, sliced thin
1 cup fresh corn (cut from about 2 ears) or thawed frozen corn
1 cup cherry tomatoes, halved

Steps:

  • Remove tough muscle from side of each scallop if necessary and halve any large scallops. Pat scallops dry with paper towels and in a bowl toss with salt and thyme. In a large non-stick skillet cook bacon over moderate heat, stirring occasionally, until crisp and with a slotted spoon transfer to paper towels to drain. Increase heat to moderately high and in drippings remaining in skillet sear scallops, stirring occasionally, until golden and cooked through. With slotted spoon transfer scallops to a clean bowl.
  • In same skillet heat oil over moderately high heat until hot but not smoking and sauté scallions, stirring occasionally, until they begin to brown, about 1 minute. Add corn and tomatoes and cook, stirring occasionally, until corn begins to brown, about 3 minutes. Return scallops to skillet and heat through, seasoning mixture with salt and pepper.
  • Serve scallops sprinkled with bacon.

SEARED SEA SCALLOPS WITH SPICY CARROT COULIS



Seared Sea Scallops With Spicy Carrot Coulis image

A coulis, pronounced koo-LEE, is a thin, pourable sauce, often made from tomatoes for savory dishes, or from berries for desserts. This brilliant orange sauce gets a splash of vinegar for a hit of acidity and a pinch of cayenne for heat, a perfect foil for the scallops' sweetness. For the best flavor, use young bunch carrots, not large "horse carrots." This is a very easy dish if the sauce is prepared in advance. (Make the sauce up to a day ahead. If made in advance, reheat to serve.) Then it's just a matter of searing the scallops and assembling the plates.

Provided by David Tanis

Categories     seafood, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

1 1/2 cups sliced young carrots
6 large garlic cloves, peeled
1 cup chopped sweet onion
2 tablespoons white wine vinegar or sherry vinegar
Generous pinch of ground cayenne
1 teaspoon kosher salt
1 tablespoon honey or granulated sugar
2 cups chicken broth, light vegetable stock or water
2 tablespoons extra-virgin olive oil
18 large dry-packed sea scallops, cleaned and patted dry (about 1 1/2 pounds)
Kosher salt and black pepper
1 cup roughly chopped cilantro, leaves and tender stems (from 1 small bunch)
2 tablespoons finely cut chives or green scallion tops
2 tablespoons thinly sliced Fresno, serrano or jalapeño chiles
Lime wedges, for serving

Steps:

  • Make the coulis: Put carrots, garlic, onion, vinegar, cayenne, salt, honey and broth in a saucepan over high heat. Bring to a boil, then reduce to a simmer. Cook until carrots are very soft, about 15 minutes. Purée all ingredients thoroughly in a blender and strain if necessary - it should be very smooth. Taste, and adjust seasoning. Coulis should not be too thick, but rather similar to a thin milkshake. Keep warm if not made ahead.
  • Prepare the scallops: Set 2 wide cast-iron skillets or a large griddle over medium-high heat. When pan is hot, film with olive oil. As oil heats and just before cooking, season scallops with salt and pepper on both sides. When oil is wavy, place scallops in pan without crowding. Leave scallops undisturbed to brown well and crisp on one side, about 4 to 5 minutes. Flip and cook for 1 to 2 minutes more, until cooked through, but juicy. Place scallops browned side up on paper towels to blot bottoms.
  • To serve, ladle about 1/4 cup warm coulis onto individual warmed dinner plates. Set scallops on top, browned side up. Sprinkle with cilantro, chives and sliced chiles. Serve with lime wedges.

Tips:

  • To ensure the scallops are cooked evenly, make sure they are dry before searing and sear them in a hot pan for 1-2 minutes per side, or until they are golden brown and opaque.
  • For the best flavor, use fresh sea scallops. If you are using frozen scallops, thaw them in the refrigerator overnight before cooking.
  • To make the corn coulis, use fresh corn kernels. If you are using frozen corn kernels, thaw them before cooking.
  • To add a bit of sweetness to the dish, use ripe cherry tomatoes. If you are using unripe tomatoes, you can roast them in the oven before adding them to the coulis.
  • For a creamy sauce, use heavy cream. If you are looking for a lighter sauce, you can use milk or vegetable broth.
  • To garnish the dish, use fresh herbs such as chives, parsley, or basil.

Conclusion:

Pan-seared sea scallops with corn coulis is a delicious and elegant dish that is perfect for a special occasion. The scallops are cooked to perfection and are perfectly complemented by the sweet and creamy corn coulis. This dish is sure to impress your guests and is a great way to enjoy fresh seafood.

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