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Seared Scallops with Warm Tomatoes & Corn

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Recipe Ingredients

  • 2 cups fresh (or frozen) corn kernels
  • 3 cups halved cherry tomatoes
  • ½ cup fresh basil
  • extra-virgin olive oil
  • 1 grated garlic clove
  • salt and pepper
  • 450g scallops

Recipe Directions

Sauté 2 cups fresh (or frozen) corn kernels and 3 cups halved cherry tomatoes with ½ cup fresh basil, a drizzle of extra-virgin olive oil, 1 grated garlic clove, and salt and pepper to taste over a medium-high heat for 6 to 8 minutes, until corn and tomatoes are tender. Set aside. Wipe out pan and heat 2 tbsp extra-virgin olive oil over a medium-high heat; sauté 450g scallops for 3 to 4 minutes, flipping once until just cooked. Serve scallops on top of vegetables.

 

 

Each Serving:


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