Name: Sheet Pan Scallops and Corn Supper
Ingredients: 1 lb (approximately) fresh sea scallops; 5 ears of corn, shucked, kernels removed from cob; 4 jalapeños, tops, veins and seeds removed, diced; 1 cup zucchini or summer squash (diced, remove seeds before chopping); 2 tsp cumin seeds (preferably black cumin, but regular cumin will be fine); 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground chile, mild; 1/4 cup olive oil

Description

There’s nothing as blissful as an easy, one sheet pan dinner.

Ingredients

Scale

1 lb (approximately) fresh sea scallops
5 ears of corn, shucked, kernels removed from cob
4 jalapeños, tops, veins and seeds removed, diced
1 cup zucchini or summer squash (diced, remove seeds before chopping)
2 tsp cumin seeds (preferably black cumin, but regular cumin will be fine)
1/2 tsp salt
1 tsp black pepper
1 tsp ground chile, mild
1/4 cup olive oil

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Instructions

Preheat oven to 350 degrees.
In a bowl, combine all ingredients (except scallops). Stir til ingredients are evenly coated in oil and seasonings. Place on sheet pan and roast in oven for 25 minutes or until squash is tender.
Lay the scallops on top, one at a time, giving space and air to each. Return to oven for 10 min or until scallops are just barely done in the middle.
Eat while piping hot. Have a glass of prosecco alongside.