Pan Seared Scallops with Corn and Red Bell Pepper Rice

 


1 lb. large sea scallops, cleaned

1 tbsp extra virgin olive oil

1 tbsp cajun seasoning

2 cups cooked white rice

1 1/2 cups fresh corn kernels

1/2 cup red bell pepper, finely diced

2 tbsp butter

2 tbsp chopped fresh cilantro

1/4 tsp each salt and pepper


Cook white rice according to package directions to yield 2 cups of cooked rice.

Pat scallops dry with a paper towel.  Season both sides of the scallops with cajun seasoning.

Add extra virgin olive oil to a cast iron skillet.  Turn heat to medium high.  Add the scallops in one layer to the pan and cook without moving the scallops until a brown crust forms.  This will take 3-5 minutes.

Turn the scallops over and cook another 3-5 until a brown crust forms. 

In a sauté pan on medium heat, add the butter and allow it to melt. 

Add corn and red bell pepper and sauté for 3-4 minutes.  Stir in cooked white rice to the corn mixture. Cook together for 2 minutes.  Turn the heat off and sprinkle 1 tablespoon of the chopped cilantro over the rice mixture.

Spoon rice on a plate and top with scallops.  Sprinkle the remaining tablespoon of cilantro over the top as a garnish.  Serve.




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