Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sea scallops on succotash. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Sea Scallops on Succotash is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Sea Scallops on Succotash is something which I have loved my whole life. They’re nice and they look fantastic.
Serve scallops over a beautiful bed of corn and edamame succotash. All Reviews for Pan-seared Scallops with Summer Succotash. 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.
To get started with this particular recipe, we must prepare a few components. You can cook sea scallops on succotash using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Sea Scallops on Succotash:
- Prepare 1 1/2 lb sea scallops
- Get 2 tbsp olive oil
- Make ready 1 large red shallot , diced
- Make ready 1 Sweet mini peppers ( I used 1 orange 1 red and 1 yellow) seeded and diced
- Make ready 1 Kernels from 2 ears sweet corn
- Get 3/4 cup Fresh green beans cut into 1/2-inch pieces
- Get 2 tbsp dry white wine
- Prepare 1/2 cup water
- Make ready 1 Baby cucumber, diced
- Take 2 tbsp unsalted butter
- Take 1/4 cup Coarsely chopped fresh cilantro
- Make ready 1/4 cup Coarsely chopped fresh basil
- Prepare 1 tsp sea salt
- Make ready 1 tsp Freshly ground black pepper
I switched a few things up with the. 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. Sauteed Sea Scallops: Sweet Corn, Asparagus, Chive Beurre Blanc.
Instructions to make Sea Scallops on Succotash:
- 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.
- 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.
- 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.
- 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.
- Spoon the succotash onto warmed dinner plates. Add scallops and serve.
The version here serves as a delicious bed for seared sea scallops. Sauteed Sea Scallops: Sweet Corn, Asparagus, Chive Beurre Blanc. 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. Scallops are super simple to make, and such a treat to enjoy with this wintery succotash.
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