Sea Scallops on Succotash

Name: Sea Scallops on Succotash
Yield: 4 servings
Ingredients: 1 1/2 lb sea scallops; 2 tbsp olive oil; 1 large red shallot , diced; 1 Sweet mini peppers ( I used 1 orange 1 red and 1 yellow) seeded and diced; 1 Kernels from 2 ears sweet corn; 3/4 cup Fresh green beans cut into 1/2-inch pieces; 2 tbsp dry white wine; 1/2 cup water; 1 Baby cucumber, diced; 2 tbsp unsalted butter; 1/4 cup Coarsely chopped fresh cilantro; 1/4 cup Coarsely chopped fresh basil; 1 tsp sea salt; 1 tsp Freshly ground black pepper

Posted on December 30, 2021

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As for the number of servings that can be served to make Sea Scallops on Succotash is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

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A.B.C.(ANOTHER BAD CREATION) 🎵🎶💃🎧🎶🎵

Ingredients and spices that need to be prepared to make Sea Scallops on Succotash:

1 1/2 lb sea scallops
2 tbsp olive oil
1 large red shallot , diced
1 Sweet mini peppers ( I used 1 orange 1 red and 1 yellow) seeded and diced
1 Kernels from 2 ears sweet corn
3/4 cup Fresh green beans cut into 1/2-inch pieces
2 tbsp dry white wine
1/2 cup water
1 Baby cucumber, diced
2 tbsp unsalted butter
1/4 cup Coarsely chopped fresh cilantro
1/4 cup Coarsely chopped fresh basil
1 tsp sea salt
1 tsp Freshly ground black pepper

Steps to make a 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.

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