Speedy Scallops With Corn and Sweet Peppers

I've been working on this recipe for awhile to adjust it to my taste. I think I've finally gotten it right! I love to make this in the summer for a great light dinner on the patio.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 2  tablespoons butter, divided
• 3  garlic cloves, minced
• 1⁄4 cup onion, minced
• 1  orange bell pepper, seeded and diced
• 1 (8 1/2ounce) can  sweet corn, drained
• 1⁄4 cup red wine
• 1⁄4 cup chicken broth
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1  lb sea scallops

Directions

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. Remove vegetable mixture from pan and place on serving plates; cover to keep warm.
6. Add remaining butter to pan. When butter is melted add scallops. Saute until slightly golden and cooked thoroughly.
7. Serve scallops on top of corn mixture.