Speedy Scallops With Corn and Sweet Peppers Recipe

Name: Speedy Scallops With Corn and Sweet Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter, divided; 3 garlic cloves, minced; ¼ cup onion, minced; 1 orange bell pepper, seeded and diced; 1 (8 1/2 ounce) can sweet corn, drained; ¼ cup red wine; ¼ cup chicken broth; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 1 lb sea scallops

Servings: persons

2 tablespoons butter, divided
3 garlic cloves, minced
¼ cup onion, minced
1 orange bell pepper, seeded and diced
1 (8 1/2 ounce) can sweet corn, drained
¼ cup red wine
¼ cup chicken broth
¼ teaspoon salt
¼ teaspoon ground black pepper
1 lb sea scallops

1
Pre-heat skillet with 1 tbs butter over medium-high heat.
2
Add garlic and onion; saute about 2 minutes.
3
Add bell pepper and saute about 5 minutes.
4
Add corn and saute about 3 minutes.
5
Add wine, broth, salt and pepper and simmer until most of the liquid is evaporated, about 4 minutes.
6
Remove vegetable mixture from pan and place on serving plates; cover to keep warm.
7
Add remaining butter to pan.
8
When butter is melted add scallops.
9
Saute until slightly golden and cooked thoroughly.
10
Serve scallops on top of corn mixture.

222

kcal

Calories

Fat

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: 2 tablespoons butter, divided, 3 garlic cloves, minced, ¼ cup onion, minced, 1 orange bell pepper, seeded and diced, and more.

Yes, Speedy Scallops With Corn and Sweet Peppers 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.

Speedy Scallops With Corn and Sweet Peppers

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