Summer seafood and summer veggies, what could be better?!? My dinner was so good that I simply had to share the recipe! Seared Scallops on Multicolored Veggies. Yum!
Ingredients
Per person, 6-8 scallops (I had 14 for this recipe)
Salt and freshly ground black pepper
3 tablespoons canola oil, divided
2 tablespoons butter
3 medium bell peppers, various colors, sliced into 1/4-inch strips
1/2 red onion, thinly sliced lengthwise
1 carrot, cut to match sticks
3/4 cup snow peas, trimmed and cut lengthwise
2 tablespoons chopped cilantro or parsley (optional)
salt and pepper to taste
Directions
Pat the scallops dry and season with salt and pepper. Set aside while you cook the veggies.
Heat 2 tablespoons of the oil in a large skillet on high heat. Add the sliced onions and carrots and sauté until just tender, 3-5 minutes. Add the bell peppers and snow peas, plus a bit of salt and pepper, and continue cooking, stirring, for another, about 3-5 minutes. Remove the vegetables from the pan to a bowl and keep warm.
Heat an additional tablespoon of oil and melt the butter in the skillet on high heat, until the oil is shimmering, but not smoking. Add the scallops and sear to golden brown without moving. Flip over and cook for a minute or two more. Cook for no more than 3 minutes per side. Remove from heat and serve with the veggies. Serve alone, or with steamed rice. Salt and pepper to taste.
