Quick Scallops With Peppers And Corn Recipe

Name: Quick Scallops With Peppers And Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
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.
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).

237

kcal

Calories

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Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 ears corn (about 2 1/2 lb. total), husked, silks removed, 1 1/4 pounds sea scallops, Salt and pepper, 2 tablespoons butter, and more.

Yes, Quick Scallops With Peppers And Corn falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Scallops With Peppers And Corn

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