Quick Scallops with Peppers and Corn
Paule Hible
YieldsMakes 6 servingsTotal Time30 mins
AuthorJoyce Hannum, Mason County, WA,
Serve with couscous, pasta, or rice. Prep and Cook Time: about 30 minutes.

How to Make It

Step 1
1

Holding each ear of corn upright in a deep bowl, cut kernels from cobs. Rinse scallops and pat dry; sprinkle lightly all over with salt and pepper.

Step 2
2

Melt 1 tablespoon butter with 1 tablespoon olive oil in each of two 10- to 12-inch nonstick frying pans over high heat. Add corn, bell peppers, garlic, and cumin to one pan; add scallops to the other. Cook, stirring both pans often, until vegetables are crisp-tender, about 3 minutes, and scallops are browned on the outside and barely opaque in the center (cut to test), about 5 minutes.

Step 3
3

Just before serving, stir basil into the vegetable mixture and cilantro into the scallops. Add salt and pepper to taste to both. Mound vegetables in a wide, shallow bowl; top with scallops (and any pan juices).

Ingredients

 3 ears corn (about 2 1/2 lb. total), husked, silks removed
 1 1/4 pounds sea scallops
  Salt and pepper
 2 tablespoons butter
 2 tablespoons olive oil
 2 red bell peppers (12 oz. total), rinsed, stemmed, seeded, and finely chopped
 1 or 2 cloves garlic, peeled and minced
 1/4 teaspoon ground cumin
 1/3 cup chopped fresh basil leaves
 1/3 cup chopped fresh cilantro

Directions

Step 1
1

Holding each ear of corn upright in a deep bowl, cut kernels from cobs. Rinse scallops and pat dry; sprinkle lightly all over with salt and pepper.

Step 2
2

Melt 1 tablespoon butter with 1 tablespoon olive oil in each of two 10- to 12-inch nonstick frying pans over high heat. Add corn, bell peppers, garlic, and cumin to one pan; add scallops to the other. Cook, stirring both pans often, until vegetables are crisp-tender, about 3 minutes, and scallops are browned on the outside and barely opaque in the center (cut to test), about 5 minutes.

Step 3
3

Just before serving, stir basil into the vegetable mixture and cilantro into the scallops. Add salt and pepper to taste to both. Mound vegetables in a wide, shallow bowl; top with scallops (and any pan juices).

Quick Scallops with Peppers and Corn