Free Recipe Pan-Seared Scallops, Corn, and Tomatoes 2
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Pan-Seared Scallops, Corn, and Tomatoes 2 Recipe
1-1/2 lb Sea scallops; trimmed and
-patted dry
1-1/2 ts Salt
1 ts Dried thyme; crumbled
2 tb 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
Pan-Seared Scallops, Corn, and Tomatoes 2 Preparation
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. by molony <molony@scsn.net> on Feb 20, 1998
Cooking Temperature:
Recipe Serves: 1
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