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February 2nd, 2009

The wind is howling and it is snowing! What is your very favorite winter comfort food? Casserole? Baked dinner? Super soup? Share you recipe with us all! publisher@flyanglersonline.com

Seared Scallops

Sent in by Grn Mt Man (Dick Taylor)

Have to give credit to our local newspaper for this one. Appeared in the Saturday Jan. 18th. edition of The Roanoke Times. We tried it out Monday and it's delicious. Substituted a few things as noted. Didn't have any basil, used lemon juice only, also substituted a can of diced tomatoes w/green chilies for the plum tomatoes.

Ingredients:

1 pound sea scallops

2 chopped seeded plum tomatoes

4 green onions

¼ tsp. each salt & pepper

1 lemon

¼ cup loosely-packed fresh chopped basil

4 tsp. extra-virgin olive oil, divided

1 (11 ounce) can rinsed whole kernel corn

1 medium chopped red or green bell pepper

Method:

Rinse and drain scallops. Thinly slice dark-green tops from onions and reserve for garnish, if desired; cut remaining onion into half inch pieces. Grate ½ tsp. lemon zest (yellow part only) and squeeze 2 Tbsp. juice. In large nonstick skillet, heat 1 tsp. oil on medium. Add, corn, grn/red pepper and grn. onion pieces; cook 5 minutes. Add tomatoes, lemon zest and juice, salt & pepper and cook 3 more minutes. Stir in basil. Transfer to bowl; cover to keep warm. Wipe skillet with paper towel. Heat remaining 3 tsp. oil on medium-high till very hot. Add scallops to skillet; cook 5 to 6 minutes or until opaque throughout and lightly browned on both sides. Serve scallops with corn mixture from bowl; sprinkle with green onion slices for garnish.

Makes 4 servings. ~ Dick Taylor

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