Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, sea scallops on succotash. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Sea Scallops on Succotash is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Sea Scallops on Succotash is something that I’ve loved my whole life. They’re nice and they look fantastic.
Dry the scallops very thoroughly and remove. 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 recipe, we must prepare a few ingredients. You can have 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:
- Get 1 1/2 lb sea scallops
- Take 2 tbsp olive oil
- Take 1 large red shallot , diced
- Take 1 Sweet mini peppers ( I used 1 orange 1 red and 1 yellow) seeded and diced
- Take 1 Kernels from 2 ears sweet corn
- Make ready 3/4 cup Fresh green beans cut into 1/2-inch pieces
- Prepare 2 tbsp dry white wine
- Make ready 1/2 cup water
- Get 1 Baby cucumber, diced
- Get 2 tbsp unsalted butter
- Prepare 1/4 cup Coarsely chopped fresh cilantro
- Get 1/4 cup Coarsely chopped fresh basil
- Take 1 tsp sea salt
- Make ready 1 tsp Freshly ground black pepper
After you fry the bacon, you'll sear the scallops in the same pan in the bacon grease. Seared Scallops with Succotash. click here to see more like this. Vegetable of the Day - Succotash. Succotash, a combination of corn kernels and beans with other vegetables, is one of many American Indian dishes early settlers gladly adopted.
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. Scallops are super simple to make, and such a treat to enjoy with this wintery succotash. 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 always a seafood fan favorite.
So that’s going to wrap this up with this exceptional food sea scallops on succotash recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
