Seared Scallops

Seared Scallops
Seared Scallops

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2.5

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2.5

servings

Ingredients

  • 1.5

    pound(s) sea scallops

  • 4

    green onions

  • 1

    lemon

  • 4

    teaspoon(s) extra virgin olive oil

  • 1.5

    cup(s) fresh corn kernels (one ear of corn yields about 1/2 cup kernels)

  • 1

    medium red pepper, chopped

  • 2

    plum tomatoes, chopped

  • 1/2

    teaspoon(s) salt

  • 1/2

    teaspoon(s) coarsely ground black pepper

  • 1/4

    cup(s) (loosely packed) fresh basil leaves, chopped

Directions

1. Pull off and discard tough crescent-shaped muscle, if any, from each scallop. Rinse scallops to remove sand from crevices. Place scallops on paper-towel–lined plate; set aside. 2. Thinly slice dark-green tops from green onions and reserve for garnish; cut remaining parts into 1/2-inch pieces. From lemon, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice. 3. In 12-inch skillet, heat 1 teaspoon oil on medium until hot. Add corn, red pepper, and green onion pieces; cook 5 minutes or until onions begin to soften. Add tomatoes, lemon peel and juice, 1/4 teaspoon each salt and coarsely ground black pepper, and cook 3 minutes; stir in basil. Transfer to bowl; cover to keep warm.

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