Quick Scallops with Peppers and Corn

Name: Quick Scallops with Peppers and Corn
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter; 1 or 2 cloves garlic, peeled and minced; 3 ears corn (about 2 1/2 lb. total), husked, silks removed; 79 milliliters chopped fresh basil leaves; 79 milliliters chopped fresh cilantro; 0 teaspoons ground cumin; 2 Tbsps olive oil; 2 red bell peppers (12 oz. total), rinsed, stemmed, seeded, and finely chopped; 6 servings Salt and pepper; 567 grams sea scallops

Quick Scallops with Peppers and Corn is a gluten free and vegetarian recipe with 6 servings. One portion of this dish contains roughly 2g of protein, 9g of fat, and a total of 127 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up basil leaves, cloves garlic, ground cumin, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Corn On The Cob

Scallops

Equipment you will use

Bowl

Melt 1 tablespoon butter with 1 tablespoon olive oil in each of two 10- to 12-inch nonstick frying pans over high heat.

Ingredients you will need

Olive Oil

Butter

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.

Ingredients you will need

Bell Pepper

Vegetable

Scallops

Garlic

Cumin

Corn

Equipment you will use

Frying Pan

Just before serving, stir basil into the vegetable mixture and cilantro into the scallops.

Ingredients you will need

Vegetable

Cilantro

Scallops

Basil

Add salt and pepper to taste to both. Mound vegetables in a wide, shallow bowl; top with scallops (and any pan juices).

Ingredients you will need

Salt And Pepper

Vegetable

Scallops

Equipment you will use

Bowl

Frying Pan

Equipment

Bowl

Frying Pan

Ingredients

Servings:

2Tbsps

butter 1

or 2 cloves garlic, peeled and minced 3

ears corn (about 2 1/2 lb. total), husked, silks removed 79milliliters

chopped fresh basil leaves 79milliliters

chopped fresh cilantro 0teaspoons

ground cumin 2Tbsps

olive oil 2

red bell peppers (12 oz. total), rinsed, stemmed, seeded, and finely chopped 6servings

Salt and pepper 567grams

sea scallops

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.