Seared Scallop Succotash Food

SEARED SCALLOP SUCCOTASH

Steps:

• To make the succotash, heat the butter in a saucepan. Add the garlic, shallots, carrot, leek and celery and cook over a low heat for 10 minutes, or until soft but not coloured. Turn off the heat and stir in the sweetcorn, reserving the liquid. Season and set aside.
• To make the seafood, discard any mussels with broken shells and any that refuse to close when tapped against the side of a sink. Heat the cider in a saucepan until almost boiling, then add the mussels. Cover with a lid and cook for 1 minute. Drain the mussels and discard any that remain closed. Remove the mussels from their shells and set aside.
• Heat the butter in a frying pan and sauté the scallops for 1 minute on each side, or until they are lightly golden. Season lightly with salt.
• Add the cream and a ladle of liquid from the sweetcorn to the succotash and stir. Stir in the crabmeat, mussels and seasoning and cook for 1 minute, or until thickened. Place the scallops back in their shells and spoon the succotash evenly over the top. Garnish with the chives and serve.

SUCCOTASH WITH GRILLED SCALLOPS AND PARSLEY DRIZZLE

Steps:

• If using ears of corn, cut the kernels off and set aside. Discard the cobs.
• Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook for 1 minute more. Stir in the corn, lima beans, zucchini, and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.
• Spray a large nonstick skillet or grill pan with cooking spray, and preheat it over medium-high heat.
• In the meantime, prepare the scallops. Pat them dry and season them with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Add the scallops and cook until the inside is opaque, 5 to 6 minutes, turning once.
• Stir the vinegar and basil into the succotash, season with additional salt and pepper, to taste, and serve topped with grilled scallops. Garnish with Parsley Drizzle.
• Combine all ingredients in a blender and puree.

SUCCOTASH WITH SEARED SCALLOPS

Steps:

• Melt butter in a large skillet over medium heat. Add leek; cook until softened, 2 to 3 minutes. Add bell pepper, lima beans, and okra; cook, stirring occasionally, until tender, about 6 minutes. Add corn; cook until just tender, about 2 minutes more. Stir in chives, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover to keep warm.
• Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add scallops; cook (in batches, if necessary, to avoid crowding skillet), turning once, until golden and just translucent in centers, about 3 minutes per side. Serve scallops on top of succotash, and season with salt and pepper.

SEARED SEA SCALLOPS

Steps:

• In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
• Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
• Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.