SCALLOPS WITH CORN, ZUCCHINI, AND TOMATOES

Scallops with Corn, Zucchini, and Tomatoes image

Number Of Ingredients 4

1 pound sea scallops (26 to 30)
1/2 teaspoon salt, or to taste
2 tablespoons unsalted butter
lime wedges

Steps:

1. 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. 2. 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.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves