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Serves: 4
During the summer I'm a veggie fanatic! I love the fresh corn, snow peas and bell peppers. They have so much more flavor. This colorful recipe showcases whatever is in season and is supplemented with a touch of buttery scallops. Enjoy with your favorite Bokisch white wine!
Ingredients
- 12 scallops
- 2 ears of fresh corn
- 2 farmer's market carrots
- 1 handful of snow peas
- 1 yellow or red bell pepper
- ½ a bunch of asparagus
- 1 lemon
- Irish Butter
Instructions
- Rinse and pat dry the scallops. Season with salt.
- Rinse and prep the veggies. Peel and julienne the carrots, Slice the bell peppers. Husk and slice off the corn kernels.
- Saute the dense veggies first, such as the carrots and bell peppers. Add in the asparagus, snow peas and the corn at the end to keep al dente.
- In a separate pan, saute the scallops in butter. Let brown on one side then saute the other side until opaque. Squeeze juice of one lemon on top. Be careful not to overcook!
- Assemble the fresh summer veggies on the plate and top with the scallops. Drizzle the lemony butter sauce on top.
- Season with Salt and Pepper and sprinkle with fresh thyme.
Notes
You can add any combination of fresh veggies, but it's important they are in season with the most flavors possible. I like to use whatever comes in my CSA box and supplement with what I have in the garden!
One the veggies are done, then sauté the scallops.
Plate directly from the pan!
