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Speedy Scallops with Corn and Sweet Peppers

2 tablespoons butter, divided use
2 shallots, minced
1 red bell pepper, seeded and diced
2 cups loose-pack frozen corn kernels
1/4 cup white wine
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound sea scallops, tough 'foot' removed

1. Pre-heat skillet with 1 tablespoon butter over medium-high heat. Add shallot, reduce to medium and sauté until golden, about 2 minutes.
2. Add bell pepper; sauté until pepper is soft, about 5 minutes.
3. Add corn; sauté 3 more minutes.
4. Add wine or broth and salt and pepper. Simmer until most of the liquid is evaporated, about 4 minutes.
5. Remove vegetable mixture from pan and place on serving plates; cover to keep warm.
6. Add remaining butter and scallops. Sauté until slightly golden and cooked thoroughly, about 3 minutes per side.
7. Serve scallops on top of corn mixture.

Makes 4 servings.

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