Recipe of Perfect Sea Scallops on Succotash

Sea Scallops on Succotash Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Succotash is a popular dish in the US and is often served at Thanksgiving celebrations. To make the succotash, heat the butter in a saucepan.

Here is the best “Sea Scallops on Succotash” recipe we have found so far. This will be smell and look delicious.

Ingredients of Sea Scallops on Succotash

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

Stir half the torn basil into the corn mixture, then spoon the succotash onto plates.Scallops are super simple to make, and such a treat to enjoy with this wintery succotash.Seared scallops on top of a succotash that has corn, lima beans, tomatoes, zucchini, and onion.Around all that is a orange lemon cream sauce.

Sea Scallops on Succotash step by step

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..

It's a delicious meal for any night of the week!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.

Succotash, a combination of corn kernels and beans with other vegetables, is one of many American Indian dishes early settlers gladly adopted.The version here serves as a delicious bed for seared sea scallops.This recipe for pan seared scallops is a healthy version of a dish featured at the Strip House restaurant.They are served over corn and edamame succotash.Crispy Atlantic scallops paired with a flavour-packed creamy succotash that are as visually appealing as they are tasty will be a surefire way to impress your guests!!