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Pan Seared Scallops w/ Corn & Tomatoes Recipe

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This recipe for Pan Seared Scallops w/ Corn & Tomatoes, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alice Kanner
Added: Sunday, July 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb. sea scallops
lemon & herb seasoning
garlic pepper
1 slice bacon, chopped
2 scallions sliced thin
1 cup corn kernels (I use a small can)
1 cup grape tomatoes, halved

Directions:
Directions:
Wash scallops and pat dry. Season generously with garlic pepper and lemon herb seasoning on both sides. In a large non-stick skillet cook bacon over moderate heat, stirring occasionally, until crisp and with a slotted spoon transfer to paper towels to drain. Increase heat to moderately high and in drippings remaining in skillet sear scallops stirring occasionally, until golden and cooked through. With slotted spoon transfer scallops to a clean bowl.

In same skillet heat oil over moderately high heat until hot but not smoking and saute' scallions, stirring occasionally, until they begin to brown, about 1 min. Add corn and tomatoes and cook stirring occasionally about 3 min. Return scallops to skillet and heat through.

Serve scallops sprinkled with bacon. Serves 2

Personal Notes:
Personal Notes:
This recipe can be easily doubled to serve 4

 

 

 

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