|
Scallops and Corn |
|
Recipe Ingredients:
1-2 fresh ears of corn, cooked
4-6 large sea scallops
olive oil
seasoning salt, as desired
white wine, as desired |
|
Peel husks back from each ear of corn, removing silk. Wash. Pull husks
back over the corn. Microwave on high, using 2-3 minutes per ear of corn
as a guide. Cool slightly and using a sharp knife, remove kernels. Brush
scallops with olive oil and sprinkle with seasonings. In fry pan, heat a
tad bit of oil, cook scallops gently about 2-3 minutes, sprinkling with
a little white wine towards the end of the cooking time, if using. To
serve, place scallops on small plate and artfully cover with cooked
corn. Garnish and serve. |
|
Side Dishes Vegetable Dishes |
|
|
|
|
|
|
|
|
|
|
|
|
