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

Joyce Hannum, Mason County, WA
This Story Originally Appeared On sunset.com

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Credit: Paule Hible

Recipe Summary

total:
30 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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).

Nutrition Facts

231 calories; calories from fat 39%; protein 19g; fat 10g; saturated fat 3.2g; carbohydrates 19g; fiber 2.8g; sodium 203mg; cholesterol 42mg.
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