Tuesday, October 8, 2013

Scallops with Peppers and Corn

Prep / Total time :45 minutes          Serves  6

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

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 
  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).


  1. Yum! Scallops are my favorite!

    1. Hi Nellie . they are one of my favorites , I also like them in chowder thanks for stopping by :)

  2. Hi Nee, I like this recipe. It looks really good. My dad loves scallops, will try this for him sometime. Thanks for sharing...Blessings...Dottie :)

    1. Hi Dottie , make it for your dad , it's one of my dad's favorites also thanks for stopping by.:)


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