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