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Sea Scallops w/Sweet Corn, Roasted Peppers & Shiitake Mushrooms
Nb persons: 4
Yield:
Preparation time: 30 minutes
Total time:
Source: Cakebread
| 3 Tbs | unsalted butter |
| 2.5 cup | fresh corn kernels, (3-4 ears) |
| 2 stalk | celery, minced, (1/2 c.) |
| 4 | green onions, minced, (1/2 c.) |
| 1/2 lb | shiitake mushrooms, sliced |
| 3 | red bell peppers, roasted, peeled & diced |
| 1 Tbs | chopped parsley |
| Kosher salt | |
| Freshly ground black pepper | |
| 2 Tbs | extra virgin olive oil |
| 1 lb | sea scallops |
1 Melt the butter in a large skillet over medium heat. Add the corn, elery & green onions. Cook for 1-2 minutes, until the corn softens. Add the mushrooms & peppers. Cook for 8-10 minutes, until mushrooms begin to turn crisp, sitrring occasionally. Add the parsley & stir to mix. Season w/a pinch of salt & pepper. Transfer to a serving platter.
2 Heat the olive oil in a large saute pan over high heat. Season the scallps with salt & pepper & add to the skillet. Cook for 2 minutes until evenly browned. Turn & cook other side for 1 minute. Arrange over vegetables & serve
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