Recipe

Sauteed Scallops With Saffron Corn Sauce

Ingredients

Prepare the Saffron Corn Sauce, and set aside.
Sprinkle the scallops on both sides with the Creole Seasoning and use your hands to coat them thoroughly.
Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the scallops and sautÈ until golden brown, for about 2 minutes on each side (3 minutes if theyíre very large).
To serve, reheat the Saffron Corn Sauce over low heat (donít bring to a boil; just heat it through). Pour 1/2 cup of the sauce (be sure to spoon some corn out with the sauce) onto each of 4 dinner plates. Arrange 5 scallops on each. Sprinkle with 1 tablespoon of the green onions.