Pan-seared Scallops, Corn, And Tomatoes Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Sea scallops, trimmed and patted dry
1 1/2 tsp: Salt,
1 tsp: Dried thyme, crumbled
2 tbsp: Olive oil,
4: Scallions, thinly sliced
2 cup: Fresh corn kernels, cut from 4 ears, or thawed frozen corn
2 cup: Cherry tomatoes, halved
1/4 cup: Bottled real bacon pieces,
Directions:
Prep: 10 min, Cook: 10 min.
Toss scallops with salt and thyme in a bowl. Heat oil in a heavy nonstick
skillet over medium high heat. Sear scallops 2-3 minutes, stirring
occasionally, until golden and cooked through. Transfer scallops to a clean
bowl using slotted spoon. Saut
scallions in same skillet about 1 minute,
stirring occasionally, until they begin to brown. Stir in corn and tomatoes
and cook about 3 minutes, stirring occasionally, until corn begins to
brown. Return scallops to skillet until heated through. Season with salt
and pepper to taste. Serve sprinkled with bacon pieces.
Posted to recipelu-digest by molony on Feb 20, 1998
Source from luhu.jp
Toss scallops with salt and thyme in a bowl. Heat oil in a heavy nonstick
skillet over medium high heat. Sear scallops 2-3 minutes, stirring
occasionally, until golden and cooked through. Transfer scallops to a clean
bowl using slotted spoon. Saut
scallions in same skillet about 1 minute,
stirring occasionally, until they begin to brown. Stir in corn and tomatoes
and cook about 3 minutes, stirring occasionally, until corn begins to
brown. Return scallops to skillet until heated through. Season with salt
and pepper to taste. Serve sprinkled with bacon pieces.
Posted to recipelu-digest by molony
Source from luhu.jp
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