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Quick Scallops with Peppers and Corn

Paule Hible
Total time 30 mins
Yield Makes 6 servings
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

Nutrition Information

  • calories 231
  • caloriesfromfat 39 %
  • protein 19 g
  • fat 10 g
  • satfat 3.2 g
  • carbohydrate 19 g
  • fiber 2.8 g
  • sodium 203 mg
  • cholesterol 42 mg

How to Make It

  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. 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. 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).