Paule Hible
Total Time:
30 Mins
Yield:
Makes 6 servings

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

How to Make It

Step 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.

Step 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.

Step 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).

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Ratings & Reviews

PaigeEB's Review

PaigeEB
March 14, 2010
I would add more olive oil and butter to both and serve over couscous or rice. Flavor the rice or couscous with the cumin as well. Even good the second day. Can make with shrimp or shrimp and scallops.