Pan-Seared Scallops with Summer Corn Medley
Ingredients
The scallops
-
1
lb
sea scallops, cleaned
-
1
tbsp
Cajun seasoning or your favorite seasoning
The corn medley
-
2
cups
cooked seasoned brown rice or white rice
-
1 ½
cups
corn kernels, fresh
-
½
cup
red pepper, small diced
-
1 ½
cups
peaches, small diced (fresh or frozen)
-
1
tbsp
butter
-
1
tbsp
cilantro, finely chopped
-
to taste
sea salt and black pepper
Instructions
- Pat dry the scallops and season them on both sides.
- Heat a pan with olive oil over medium-high heat and place the scallops in a single layer.
- Sear the scallops for 2-4 minutes until browned, then turn them to sear the other side.
- In another pan, melt butter and sauté corn and red peppers for 3-4 minutes.
- Add the rice and peaches to the corn mixture and cook until the scallops are done.
- Add chopped cilantro and season with salt and pepper.
- Serve the rice topped with the scallops and garnish with lime or lemon wedges, red pepper, scallions, and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
294
Total fat
5g
Total carbohydrates
45g
Total protein
18g
Sodium
562mg
Cholesterol
35mg
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