l lb of Sea Scallops, patted dry
2 ears of Underwood super sweet bi-color corn, kernels cut off the cob
2 Underwood jalapeños, seeded and thinly sliced in rounds
1 Hungarian or other bell pepper, chopped
2 green onions, chopped
2 cloves of garlic, pressed or minced
2 T of Olive Oil
2-3 T of Butter
Heat 1 T of olive oil and 1 T of butter over medium, or medium low heat. Add peppers, green onions and garlic and saute until soft. Add corn kernels and saute just for a 1-3 minutes, add 1 more T of butter and remove from pan and keep warm.
Heat the same pan over medium-high heat and add the remaining olive oil and butter. Sear scallops until lightly browned on both sides and served over the “creamed” corn.