Pan-seared Scallops, Corn, And Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 1/2 | lb | Sea scallops, trimmed and |
| patted dry | ||
| 1 1/2 | t | Salt |
| 1 | t | Dried thyme, crumbled |
| 2 | T | Olive oil |
| 4 | Scallions, thinly sliced | |
| 2 | c | Fresh corn kernels, cut from |
| 4 ears or thawed frozen | ||
| corn | ||
| 2 | c | Cherry tomatoes, halved |
| 1/4 | c | Bottled real bacon pieces |
INSTRUCTIONS
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 <molony@scsn.net> on Feb 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 619
Calories From Fat: 266
Total Fat: 30.4g
Cholesterol: 0mg
Sodium: 4336.7mg
Potassium: 1644mg
Carbohydrates: 88.8g
Fiber: 13.4g
Sugar: 11.6g
Protein: 12.3g