Scallops with Corn, Zucchini, and Tomatoes
Callos con ColacheIn this dish, large sea scallops are nestled on a colorful bed of colache, a classic combination of garden-fresh vegetables that's prepared in most regions of Mexico. Serving the scallops on top of colache is a wonderful blend of old and new cooking styles. Small individual bowls of black beans can be served on the side.
Ingrediënten
Makes 4 to 6 servings
- Corn Zucchini, and Tomatoes
- 1 pound 26 to 30 sea scallops
- ½ teaspoon salt or to taste
- 2 tablespoons unsalted butter
- Lime wedges
Instructies
- Prepare the vegetable mixture.
- Reserve in the pan off heat.
- Then, season the scallops with salt and pepper.
- Heat the butter in a large skillet over medium-high heat and cook the scallops 1 to 2 minutes per side or until golden on the outside and opaque but still moist inside.
- Reheat the vegetables and spoon evenly in the center of 4 serving plates.
- Place a portion of scallops on top of the vegetables on each plate.
- Garnish with lime wedges.
- Serve at once.
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