Well, it was a long weekend in Vegas and I completed the Vegas marathon! I wanted to relax tonight and make something healthy and quick. I love scallops and I found the original recipe in a cooking light magazine, but I made a couple of changes to the recipe. ENJOY!
Serving Size: 2-3 people
Ingredients:
8-9 scallops
1 can of kernel corn
2 lg tomatoes (Chopped)
1 tsp of chili powder
1 1/2 tsp of basil
salt and pepper to taste
2 Tbsp olive oil
1/2 garlic clove (minced)
Preparation:
Lay scallops out on a paper towel to dry them; add salt and pepper to each side
Heat a medium pan with the olive oil
Add the scallops and cook each side for 2-3 minutes
Remove scallops and add the corn to the pan for 3 minutes
Add tomatoes, chili powder, basil, and garlic and cook for another minute
Salt and pepper the corn to your liking
Now plate the two together