Sea Scallops on Succotash. Serve scallops over a beautiful bed of corn and edamame succotash. Pull muscle from side of scallops, and discard. Here's a little bit of info. about each type.
Seared scallops that are basted with a thyme butter sauce, served over a bed of savory vegetables sauteed in butter, topped with a simple. 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. You can have Sea Scallops on Succotash using 14 ingredients and 5 steps. Here is how you cook it.
Ingredients of Sea Scallops on Succotash
- It's of sea scallops.
- Prepare of olive oil.
- It's of red shallot , diced.
- It's of Sweet mini peppers ( I used 1 orange 1 red and 1 yellow) seeded and diced.
- You need of Kernels from 2 ears sweet corn.
- You need of Fresh green beans cut into 1/2-inch pieces.
- Prepare of dry white wine.
- It's of water.
- You need of Baby cucumber, diced.
- Prepare of unsalted butter.
- It's of Coarsely chopped fresh cilantro.
- Prepare of Coarsely chopped fresh basil.
- You need of sea salt.
- You need of Freshly ground black pepper.
This classic American succotash dish has added interest when its topped with scallops. It's a delicious meal for any night of the week! Add the next five ingredients (through corn). Succotash, a combination of corn kernels and beans with other vegetables, is one of many American Indian dishes early settlers gladly adopted.
Sea Scallops on Succotash step by step
- 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..
Taste, adding more salt and lime juice if necessary. Spoon a generous helping of the corn succotash onto individual plates, top with the scallops and serve. Pat scallops dry with paper towels. 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.