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Black Pepper Scallops with Corn, Peas, and Grains - Ready. Chef. Go!
Black Pepper Scallops with Corn, Peas, and Grains - Ready. Chef. Go!
Black Pepper Scallops with Corn, Peas, and Grains - Ready. Chef. Go!
Black Pepper Scallops with Corn, Peas, and Grains - Ready. Chef. Go!
Black Pepper Scallops with Corn, Peas, and Grains - Ready. Chef. Go!

Black Pepper Scallops with Corn, Peas, and Grains

Scallop recipes aren’t the easiest to come by, so here’s one that’s a real treat. It combines the succulent summer flavors of sweet corn and green peas combined with the soft and chewy texture of scallops and warm grains. Think of it as being similar to a scallop risotto. This fast, delicious, and hassle-free recipe could help make scallops a go-to option in your weekday cookbook.

Courtesy of Chef Mark Cleveland

Time to Prep:     

Ease to Prep:    ⋆ ⋆

Taste Score:      

2 Servings

  • 6 ounces of scallops
  • ¾ cup of corn kernels
  • ½ cup of peas
  • 2 cups of grain medley, precooked
  • ⅓ cup of Italian dressing
  • 1 tablespoon of extra virgin olive oil
  • Salt and pepper to taste
  • Citrus and herbs (for garnish)
  • 1 Ready. Chef. Go!® Microwave and Oven Steam Cooking Bag

Coat the scallops lightly with extra virgin olive oil, sprinkle the top with black pepper, and then set them aside. Place the corn, peas, and precooked grains in a mixing bowl. Add the remainder of the olive oil and the Italian dressing to the ingredients in the mixing bowl and stir thoroughly. Remove the peas, corn, and grains from the mixing bowl and spread them evenly in a Ready. Chef. Go!® bag. Place the scallops on top of the mixed ingredients inside the bag and seal it.

Conventional Oven: Preheat the oven to 400° F. Place the bag on a baking sheet and cook for 20 to 25 minutes or until the grains are hot and the scallops are cooked throughout.

Microwave: Place the bags on a microwave-safe dish and cook for 5 to 6 minutes or until the scallops are cooked thoroughly.

Let the bags cool for a few minutes before cutting them open and plating to serve. Serve with sliced citrus fruit for garnish.

Black Pepper Scallops with Corn, Peas, and Grains - Ready. Chef. Go!
Black Pepper Scallops with Corn, Peas, and Grains - Ready. Chef. Go!
Black Pepper Scallops with Corn, Peas, and Grains - Ready. Chef. Go!
Black Pepper Scallops with Corn, Peas, and Grains - Ready. Chef. Go!
Black Pepper Scallops with Corn, Peas, and Grains - Ready. Chef. Go!

Black Pepper Scallops with Corn, Peas, and Grains

Scallop recipes aren’t the easiest to come by, so here’s one that’s a real treat. It combines the succulent summer flavors of sweet corn and green peas combined with the soft and chewy texture of scallops and warm grains. Think of it as being similar to a scallop risotto. This fast, delicious, and hassle-free recipe could help make scallops a go-to option in your weekday cookbook.

Courtesy of Chef Mark Cleveland

Time to Prep:     

Ease to Prep:    ⋆ ⋆

Taste Score:      

2 Servings

  • 6 ounces of scallops
  • ¾ cup of corn kernels
  • ½ cup of peas
  • 2 cups of grain medley, precooked
  • ⅓ cup of Italian dressing
  • 1 tablespoon of extra virgin olive oil
  • Salt and pepper to taste
  • Citrus and herbs (for garnish)
  • 1 Ready. Chef. Go!® Microwave and Oven Steam Cooking Bag

Coat the scallops lightly with extra virgin olive oil, sprinkle the top with black pepper, and then set them aside. Place the corn, peas, and precooked grains in a mixing bowl. Add the remainder of the olive oil and the Italian dressing to the ingredients in the mixing bowl and stir thoroughly. Remove the peas, corn, and grains from the mixing bowl and spread them evenly in a Ready. Chef. Go!® bag. Place the scallops on top of the mixed ingredients inside the bag and seal it.

Conventional Oven: Preheat the oven to 400° F. Place the bag on a baking sheet and cook for 20 to 25 minutes or until the grains are hot and the scallops are cooked throughout.

Microwave: Place the bags on a microwave-safe dish and cook for 5 to 6 minutes or until the scallops are cooked thoroughly.

Let the bags cool for a few minutes before cutting them open and plating to serve. Serve with sliced citrus fruit for garnish.