Creamy roasted corn with chorizo sausage, chipotle peppers and green chilies, topped with scallops that have been perfectly seared in butter ... One of the best things about this recipe on nights ...

in a large sauté pan, melt the butter with the sage and a pinch of salt until it foams and becomes light brown. Reserve. Remove the small side muscle from the scallops, rinse with cold water ...

They're best lightly seared, so they're still basically ... When the butter melts and sizzles, swirl the pan to combine the fats. Lightly salt the scallops and place immediately in the skillet.

Turning our attention to dinner, a few apples can add a tasty touch to a Middle Eastern seafood dish. That’s what’s cooking ...

After turning them over, let the scallops cook for about 30 seconds, then add 20 grams of butter into each skillet. Swirl the pan so the scallops are evenly covered with butter. When the scallops ...

And the best part is it takes less than 30 minutes ... Arrange the pasta on a serving dish and top with pan-seared scallops.