Pan-seared Scallops with Summer Succotash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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An elegant yet easy summertime meal, pan-seared scallops are always a winner. Serve scallops over a beautiful bed of corn and edamame succotash. Ingredients:
1 1/2 pounds sea scallops |
black pepper, to taste |
3 teaspoons olive oil, divided |
1 yellow bell pepper, chopped |
1 finely chopped shallot |
1 large garlic clove, minced |
4 cups fresh corn kernels (about 7 ears) or 2 (10-ounce) packages frozen whole-kernel corn, thawed |
1 (8-ounce) bag frozen shelled edamame, thawed |
2 tablespoons cider vinegar |
1/4 cup buttermilk |
2 tablespoons fresh chopped tarragon or basil, plus sprigs for garnish |
Directions:
1. Rinse scallops, and pat dry. Pull muscle from side of scallops, and discard. Season with pepper, to taste.
2. Heat 2 teaspoons olive oil in a medium nonstick or well-seasoned cast-iron skillet over moderately high heat. Cook scallops, turning once, 4 minutes (depending on size of scallops) or until golden brown and cooked through. Transfer to a plate; cover and keep warm.
3. Lower heat to medium; add remaining 1 teaspoon oil to skillet. Cook bell pepper, shallot, and garlic, stirring occasionally, 4 minutes or until slightly softened.
4. Stir in the corn and edamame, and cook, stirring occasionally, an additional 4 minutes or until vegetables are tender.
5. Add the cider vinegar, and cook, stirring constantly, until completely evaporated, about 1 minute. Pour in the buttermilk; cook, stirring, until reduced in half. Stir in chopped tarragon, and spoon vegetables into 4 bowls. Top evenly with scallops; serve immediately.
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