CORN CHOWDER WITH CURRY SCALLOPS

1T + 1t olive oil
1/2c chopped onion
1/2c diced red bell pepper
2c skim milk
2c fresh corn kernels
2c cream style corn
1T parsley
1/4t salt
1/8t pepper
10oz scallops
3/4t curry powder


In medium saucepan, heat 2t oil; add onion and diced bell pepper. 
Cook stirring occasionally 5 minutes.  Add milk, corn kernels,
cream corn, parsley, salt and pepper; cook 20 minutes.

Meanwhile in 8" square metal baking pan, combine scallops, curry
powder and the remaining 2t oil, toss to coat evenly.  Broil
scallops 4" from heat, 4-5 minutes until just opaque.

Ladle corn chowder evenly into four shallow soup bowls, divide
scallops over each.

Cal:  316
Fat:  7g
Chol: 26mg