PAN SEARED SCALLOPS WITH A SUMMER CORN MEDLEY – AROUND THE KITCHEN TABLE

Corn and peach medley
Course: Entree
Cuisine: American
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 3
INGREDIENTS
  • 1 lb . fresh Sea Scallops cleaned
  • 1 tbsp . Cajun Seasoning or your favorite seasoning
  • 1 cup of Cooked seasoned Rice
  • 1 cup of fresh corn kernels
  • 1 small red pepper
  • 1 peach small dice skin on
  • 1 tbsp . butter
  • 1 tbsp . Cilantro finely chopped
  • sea salt and pepper to taste
INSTRUCTIONS
  1. Coat scallops with seasoning on both sides, press seasoning into scallop
  2. In a saute pan with very little oil, sear the scallops on both sides for good color, do not move them to check until you begin to see a little browning on the edges
  3. Check to make sure Scallops are done (they will no longer be translucent) and serve on a bed of the Corn Medley
  4. While scallops are cooking in a saute pan add the butter, and allow to melt.
  5. Add corn and red peppers to pan and saute for 5 minutes until partially cooked.
  6. Add rice to corn and continue cooking on low until the scallops are done (you may need to add a little water to the pan)
  7. Right before serving add in the diced nectarine and on high heat saute for a minute or two.
  8. Add chopped cilantro and toss mixture.
  9. Place a large spoonful of the Summer medley on a serving plate and arrange scallops on top.
  10. Pour any juice from the pan over the scallops and serve immediately