1 Tablespoon vegetable oil 1 Tablespoon unsalted butter 3 ears of corn, husked and cut from cob 1 red bell pepper, chopped 1/2 onion, chopped 2 Tablespoons fresh salsa Vegetable oil Chili powder 12 large sea scallops
Kosher salt
Directions
Prepare a grill. In a large non-stick skillet, add 1 Tablespoon oil and butter over medium heat until butter is melted. Add corn, red pepper, onion, salsa and salt to taste. Cook and stir until onions are soft and corn is slightly browned. Meanwhile, brush scallops with oil and sprinkle with chili powder, salt and fresh ground pepper. Place over direct high heat for about 3 minutes per side or until cooked through. To serve, place corn saute on plates and top each with 3 scallops.
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