1 pound (21 to 25 count) peeled, deveined shrimp or 1 pound large scallops (not bay scallops)
1 tablespoon Cajun seasoning
½ teaspoon kosher salt
2 tablespoons olive oil
1 large red bell pepper, sliced 1⁄8-inch thick and 1½-inches long
Kernels from 1 ear of corn (about ¾ cup kernels)
4 scallions, thinly sliced
2 tablespoons unsalted butter (optional)
1 tablespoon honey (optional: If you don’t use butter only use 1 teaspoon honey)
Zest and juice from ½ lemon
3 cloves garlic, grated
Toss shrimp with Cajun seasoning and salt. Set aside to marinate at room temperature for 15 minutes, or refrigerate covered for up to 24 hours.
Warm 1 tablespoon olive oil in a large nonstick skillet over mediumhigh heat. Add sliced bell pepper and cook for several minutes. Add the corn kernels and salt and cook for 2 to 3 more minutes, until softened.
Stir in green onions (reserving a bit for garnish), then scoot everything to one side of the skillet. If cooking scallops, transfer the pepper mixture to a holding bowl and use the entire skillet to cook them.
Position skillet so that the empty side of the skillet is over the highest heat, and the part with the peppers is as far off the heat as possible.
Warm the remaining 1 tablespoon oil on the empty side of the skillet.
Dry the shrimp really well with a clean paper towel, then add them in a single layer (as much as possible) and cook for about a minute per side, until pink.
Stir in unsalted butter, honey, lemon zest, lemon juice and grated garlic. Cook for about 1 minute, until everything is combined and saucy! Serve immediately. Serves 4
About the author
Carmel resident Caroline Chambers grew up in North Carolina, where she was raised on the robust flavors of the South. She has owned and operated a farm-to-table catering company in San Diego and has worked as a recipe developer and stylist for publications and brands including The New York Times, Robert Mondavi Wine, Food Network and MagicChef. Her first cookbook, Just Married (Chronicle Books), was published in October 2018.
