Tuesday, May 11, 2021

Easiest Way to Make Ultimate Sea Scallops on Succotash

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Sea Scallops on Succotash

Before you jump to Sea Scallops on Succotash recipe, you may want to read this short interesting healthy tips about Information on How to Boost Your Mood with Food.

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We hope you got benefit from reading it, now let's go back to sea scallops on succotash recipe. To make sea scallops on succotash you only need 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Sea Scallops on Succotash:

  1. Take 1 1/2 lb of sea scallops.
  2. Prepare 2 tbsp of olive oil.
  3. Use 1 large of red shallot , diced.
  4. Provide 1 of Sweet mini peppers ( I used 1 orange 1 red and 1 yellow) seeded and diced.
  5. Use 1 of Kernels from 2 ears sweet corn.
  6. You need 3/4 cup of Fresh green beans cut into 1/2-inch pieces.
  7. Use 2 tbsp of dry white wine.
  8. You need 1/2 cup of water.
  9. You need 1 of Baby cucumber, diced.
  10. Take 2 tbsp of unsalted butter.
  11. You need 1/4 cup of Coarsely chopped fresh cilantro.
  12. Use 1/4 cup of Coarsely chopped fresh basil.
  13. Provide 1 tsp of sea salt.
  14. Take 1 tsp of Freshly ground black pepper.

Steps to make Sea Scallops on Succotash:

  1. 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..
  2. 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..
  3. 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..
  4. 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..
  5. Spoon the succotash onto warmed dinner plates. Add scallops and serve..

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