Recipe: Perfect Sea Scallops on Succotash

Sea Scallops on Succotash. Bacon, Grape Tomatoes, Shallots, Sweet Corn, Chives, Parsley, Grass Fed Butter, Herb Oil. An elegant yet easy summertime meal, pan-seared scallops are always a winner. Serve scallops over a beautiful bed of corn and edamame succotash.

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To make the succotash, heat the butter in a saucepan. Scallops are super simple to make, and such a treat to enjoy with this wintery succotash. Don't be intimidated by searing sea scallops, it's incredibly easy. You can have Sea Scallops on Succotash using 14 components and also 5 actions. Right here is how you achieve.

Ingredients of Sea Scallops on Succotash

1. Detaile. 1 1/2 lb of sea scallops.
2. Step by step. 2 tbsp of olive oil.
3. Detaile. 1 large of red shallot , diced.
4. Step by step. 1 of Sweet mini peppers ( I used 1 orange 1 red and 1 yellow) seeded and diced.
5. Detaile. 1 of Kernels from 2 ears sweet corn.
6. Detaile. 3/4 cup of Fresh green beans cut into 1/2-inch pieces.
7. Step by step. 2 tbsp of dry white wine.
8. Instructions. 1/2 cup of water.
9. Instructions. 1 of Baby cucumber, diced.
10. Detaile. 2 tbsp of unsalted butter.
11. Guidelines. 1/4 cup of Coarsely chopped fresh cilantro.
12. Guidelines. 1/4 cup of Coarsely chopped fresh basil.
13. Directions. 1 tsp of sea salt.
14. Directions. 1 tsp of Freshly ground black pepper.

Taste, adding more salt and lime juice if necessary. Pat the scallops dry with paper towels and season both sides generously with salt and pepper. Stir half the torn basil into the corn mixture, then spoon the succotash onto plates. Succotash, a combination of corn kernels and beans with other vegetables, is one of many American Indian dishes early settlers gladly adopted.

Step by step To Make Sea Scallops on Succotash

1. Pull off the small white piece of muscle attached to the side of each scallop (some might not have it). Pat scallops dry on paper towels and season lightly with salt..
2. Heat oil in a large heavy -bottomed skillet over high heat. When the pan is very hot, use tongs to lower in each scallop,flat side down. Cook,without shaking or moving, until the undersides are a deep brown. Flip scallops and brown the other side (if they stick, loosen with the edge of a sharp metal spatula). Place scallops on a warm platter and cover loosely with foil..
3. Lower heat to medium, add red shallot and sweet mini peppers to the same pan,and stir until softened, 2-3 minutes. Stir in corn, beans, wine,water and 1 teaspoon sea salt. Cook, stirring from time to time, until about half of the liquid boils away and the vegetables are nearly cooked through..
4. Add cucumber and cook for 1 minute to heat through. Stir in butter until it melts, then cilantro and basil. Tip any juices that have collected under the scallops into the succotach. Taste and add black pepper and more salt if you like..
5. Spoon the succotash onto warmed dinner plates. Add scallops and serve..

The version here serves as a delicious bed for seared sea scallops. Sea scallops are traditionally harvested by trawling boats, using chains and nets, although they can also be hand-harvested. Sea scallops are up to three times larger in size than bay scallops, with some reaching up to two inches in diameter. They have a texture that's more chewy and not quite as. Jeff's original rub (Purchase formula here