Quick Scallops with Peppers and Corn

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

Total Time: 30 minutes
Yield: Makes 6 servings

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

Preparation

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).

Nutritional Information

Calories:

231 (39% from fat)

Protein:

19g

Fat:

10g (sat 3.2)

Carbohydrate:

19g

Fiber:

2.8g

Sodium:

203mg

Cholesterol:

42mg