As a twentysomething planning her wedding, you can be sure of two things.  For one, I am constantly skimming theknot.com for ideas on flowers/decorations/hoopahs (or nondenominational ceremonial arches, as we’re calling them in our secular wedding), etc.  Secondly, I am trying not to get fatter, a goal which was complicated by the holidays and tons and tons of pie.  So when I stumbled upon a healthy scallop recipe on theknot’s affiliate website thenest.com, I jumped on it.

Whole Foods had BEAUTIFUL scallops, and while I die inside paying the prices at Whole Foods, Safeway only had frozen, and I really wanted fresh scallops.  They were big and juicy, and so delicious.  The flavor of the sage complimented the buttery taste of the scallop, and the corn and pepper added texture and flavor to the dish.  

Scallops with Sage and Corn

Source: theknot.com, Jeanne Jones

1 pound fresh or frozen scallops

1 tbsp fresh lemon juice

 1/4 tsp salt

1/4 tsp fresh ground black pepper

2 tsp extra virgin olive oil

1/4 cup fresh sage, finely chopped

1 garlic clove, minced

2 cups fresh corn kernels

1 large red bell pepper, diced

Sage sprigs

Rinse scallops and pat dry.  Sprinke with lemon juice, salt, and pepper.  In a large skillet, sautee sage and garlic.  Add scallops, and make sure to be attentive about stirring.  When the scallops have turned from translucent to opaque, remove from the pan and set aside.  Cook the corn and pepper in the same skillet.  Once the pepper is tender, add the scallops, toss, and remove from heat.  Garnish with sage and serve.

Serves 2.