Scallops with Bell Peppers and Mixed Vegetables

Ingredients

• 1 lb Eastern Seas Scallops, patted dry
• 1 Tri-Color Bell Pepper, diced
• 1 can Veg-All Original Mixed Vegetables, drained
• 3 tbsp butter
• 2 cloves garlic, minced
• Salt and pepper to taste

Steps

1. Heat 2 tbsp butter in a large skillet over medium-high heat.
2. Season scallops with salt and pepper. Sear for 2–3 minutes per side until golden and opaque; transfer to a plate.
3. In the same skillet, add remaining 1 tbsp butter and minced garlic; cook for 30 seconds.
4. Add diced bell pepper and cook for 3 minutes, stirring occasionally.
5. Stir in canned Veg-All and cook for 2 minutes until heated through.
6. Return scallops to the skillet, gently toss to combine, and serve immediately.