Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, sea scallops on succotash. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Sea Scallops on Succotash is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Sea Scallops on Succotash is something that I have loved my whole life.
To begin 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:
- Take 1 1/2 lb sea scallops
- Take 2 tbsp olive oil
- Get 1 large red shallot , diced
- Prepare 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
- 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
- Prepare 1 Baby cucumber, diced
- Get 2 tbsp unsalted butter
- Make ready 1/4 cup Coarsely chopped fresh cilantro
- Get 1/4 cup Coarsely chopped fresh basil
- Take 1 tsp sea salt
- Prepare 1 tsp Freshly ground black pepper
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.
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 will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
