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Scallops With Sage and Corn

Scallops With Sage and Corn

From The Nest


  1. 1 pound scallops
    1 tablespoon fresh lemon juice
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    2 teaspoons extra-virgin olive oil
    1/4 cup fresh sage, chopped
    1 garlic clove, pressed or minced
    2 cups fresh corn kernels
    1 large red bell pepper, seeded and diced
    Sage sprigs (optional)


  1. Wash the scallops in cold water and pat dry. Place them on a plate and sprinkle with the lemon juice, salt and black pepper.
  2. Combine the oil, chopped sage and garlic in a large nonstick skillet and cook over medium heat for about 1 minute, or until the garlic starts to sizzle.
  3. Add the scallops and cook, stirring frequently, for about 2 minutes, or until the scallops turn from translucent to opaque. Remove the scallops from the pan and set aside.
  4. Using the same skillet, cook the corn and red peppers, stirring frequently, for about 3 minutes, or until tender. Stir in the scallops and remove from the heat. Serve garnished with the sage sprigs.

Serves 4.

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