Speedy Scallops With Corn and Sweet Peppers

• 2 tablespoons butter, divided
• 3 garlic cloves, minced
• 14 cup onion, minced
• 1 orange bell pepper, seeded and diced
• 1 (8 1/2 ounce) can sweet corn, drained
• 14 cup red wine
• 14 cup chicken broth
• 14 teaspoon salt
• 14 teaspoon ground black pepper
• 1 lb sea scallops

1. Pre-heat skillet with 1 tbs butter over medium-high heat.
2. Add garlic and onion; saute about 2 minutes.
3. Add bell pepper and saute about 5 minutes.
4. Add corn and saute about 3 minutes.
5. Add wine, broth, salt and pepper and simmer until most of the liquid is evaporated, about 4 minutes.
6. Remove vegetable mixture from pan and place on serving plates; cover to keep warm.
7. Add remaining butter to pan.
8. When butter is melted add scallops.
9. Saute until slightly golden and cooked thoroughly.
10. Serve scallops on top of corn mixture.

butter, garlic, onion, orange bell pepper, sweet corn, red wine, chicken broth, salt, ground black pepper, scallops

Taken from www.food.com/recipe/speedy-scallops-with-corn-and-sweet-peppers-169951 (may not work)