2 pounds sea scallops
Black pepper, to taste
3 teaspoons olive oil, divided
1 yellow bell pepper, chopped
1 finely chopped shallot
1 large garlic clove, minced
4 cups fresh corn kernels (about 7 ears) or 2 (10-ounce) packages frozen whole-kernel corn, thawed
1 (8-ounce) bag frozen shelled edamame, thawed
2 tablespoons cider vinegar
1/4 cup buttermilk
2 tablespoons fresh chopped tarragon or basil, plus sprigs for garnish
Rinse scallops, and pat dry. Season with pepper, to taste.
Heat 2 teaspoons olive oil in a medium nonstick or well-seasoned cast-iron skillet over moderately high heat. Cook scallops, turning once, 4 minutes or until golden brown and cooked through. Transfer to a plate; cover and keep warm.
Lower heat to medium; add remaining 1 teaspoon oil to skillet. Cook bell pepper, shallot, and garlic, stirring occasionally, 4 minutes or until slightly softened.
Stir in the corn and edamame, and cook, stirring occasionally, an additional 4 minutes or until vegetables are tender.
Add the cider vinegar, and cook, stirring constantly, until completely evaporated, about 1 minute. Pour in the buttermilk; cook, stirring, until reduced in half. Stir in chopped tarragon, and spoon vegetables into 4 bowls. Top evenly with scallops; serve immediately.