Speedy Scallops with Corn and Sweet Peppers
Bright, fresh, and irresistibly quick to prepare, this Speedy Scallops with Corn and Sweet Peppers recipe is the perfect weeknight dinner that doesn’t compromise on flavor or presentation. Juicy, golden-seared sea scallops are paired with a medley of caramelized sweet corn and colorful bell peppers, bringing together sweet, smoky, and savory notes in every bite. Enhanced with garlic, scallions, and a touch of fresh parsley, this dish comes together in just 25 minutes, making it ideal for busy nights or impressing guests without the hassle. Serve with a squeeze of lemon for a zesty finish, and you’ve got a restaurant-quality seafood meal that’s as vibrant as it is delicious. Perfect for fans of quick scallop recipes, healthy dinner ideas, and bright, summery flavors!
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Recipe Information
Ingredients
- 1 pound Sea scallops
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 Garlic cloves, minced
- 1 cup Sweet corn kernels (fresh or frozen, thawed)
- 1 medium Red bell pepper, diced
- 1 medium Yellow bell pepper, diced
- 2 Scallions, thinly sliced
- 2 tablespoons Fresh parsley, chopped
- 4 Lemon wedges, for serving
Instructions
Pat the sea scallops dry with paper towels, then season both sides with the salt and ground black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the scallops in a single layer and sear for 2-3 minutes on each side, or until golden brown and just cooked through. Remove scallops from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil and the butter. Once the butter has melted, add the minced garlic, stirring frequently for 30 seconds until fragrant.
Add the sweet corn kernels, diced red bell pepper, and diced yellow bell pepper to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
Stir in the sliced scallions and chopped parsley, then return the seared scallops to the skillet. Cook for 1-2 minutes to warm the scallops through.
Remove from heat and serve immediately, garnished with additional parsley if desired, along with lemon wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 1144 mg | 50% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.2 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 761 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
