Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, sea scallops on succotash. It is one of my favorites food recipes. For mine, I’m gonna make it a 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 is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Sea Scallops on Succotash is something that I’ve loved my entire life. They’re fine and they look fantastic.

Transfer to a plate; cover and keep warm. Serve scallops on sauce with succotash, basil and lemon wedges. Tender scallops and sweet corn are a classic combination, but we upped the ante by making a creamy summer succotash.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have sea scallops on succotash using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Sea Scallops on Succotash:

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

Stir vinegar and basil into the succotash, season with salt and pepper, and serve topped with grilled scallops. To make the succotash, heat the butter in a saucepan. Stir the vinegar and basil into the succotash, season with additional salt and pepper, to taste, and serve. When at your grocery store you will want to look for sea scallops, and not bay.

Instructions 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.

Sea scallops tend to be on the larger side and will be easier to wrap in bacon. Since scallops are indeed bottom feeders (just like shrimp!) you will want to get the healthiest option available. Season scallops with salt and pepper. Remove pan from heat; transfer scallops to plate and cover. Succotash, a combination of corn kernels and beans with other vegetables, is one of many American Indian dishes early settlers gladly adopted.

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