Quick Scallops with Peppers and Corn

Quick Scallops with Peppers and Corn
Photo by Paule Hible


  • 3 ears corn (about 2 1/2 lb. total), husked, silks removed
  • Salt and pepper
  • 1 ¼ pounds sea scallops
  • 2 tablespoons butter
  • ¼ teaspoon ground cumin
  • 1/3 cup chopped fresh basil leaves
  • 2 tablespoons olive oil
  • + 3 more ingredients
    • 1 or 2 cloves garlic, peeled and minced
    • 1/3 cup chopped fresh cilantro
    • 2 red bell peppers (12 oz. total), rinsed, stemmed, seeded, and finely chopped

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, ...

View full recipe at My Recipes


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