Paule Hible
Recipe from Sunset

Serve with couscous, pasta, or rice. Prep and Cook Time: about 30 minutes.

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

Preparation

Total: 30 Minutes

  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).
Joyce Hannum, Mason County, WA,
October 2005

Nutritional Information

  • Calories: 231
  • Calories from fat: 39%
  • Protein: 19g
  • Fat: 10g
  • Saturated fat: 3.2g
  • Carbohydrate: 19g
  • Fiber: 2.8g
  • Sodium: 203mg
  • Cholesterol: 42mg