Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons salted butter
  • 1 tablespoon olive oil
  • 1 pound scallops ((pat dry with paper towel))
  • 3 tablespoons finely diced shallots
  • 3 cloves garlic (finely minced)
  • 1 1/2 cup diced zucchini
  • 1 dry pint cherry tomatoes, (sliced in half)
  • 1 cup frozen corn kernels (thawed)
  • Salt and pepper (to taste)

Instruction

  • In a large skillet over medium high heat, melt butter and olive oil together. Once hot, add scallops and let sear until brown, around 1-2 minutes. Flip and brown the other side then remove from skillet and place on plate. Set aside. Do not wipe skillet.
  • In the same skillet over medium heat, add shallots and garlic and sauté until fragrant, then add the zucchini and cherry tomatoes. Cook until zucchini is softened and tomatoes have shriveled a bit and burst, about 8-10 minutes.
  • Add the corn, season with salt and pepper to taste then add the scallops back in to finish cooking. Should take about 3-4 minutes more, no longer.
  • Remove from heat and serve!