Quick Scallops with Peppers and Corn

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

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).

Nutrition Facts

Servings 0

Amount Per Serving
Calories 231Calories from Fat 39

% Daily Value *
Total Fat 10g16%

Saturated Fat 3.2g16%
Cholesterol 42mg15%
Sodium 203mg9%
Total Carbohydrate 19g7%

Dietary Fiber 2.8g12%
Protein 19g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Quick Scallops with Peppers and Corn