Best 3 Succotash With Seared Scallops Recipes

SUCCOTASH WITH SEARED SCALLOPS

Succotash with Seared Scallops image

Succotash, a combination of corn kernels and beans with other vegetables, is one of many American Indian dishes early settlers gladly adopted. The version here serves as a delicious bed for seared sea scallops.

Provided by Martha Stewart

Number Of Ingredients 11

Ingredients

3 tablespoons unsalted butter
1 large leek (white and pale-green parts only), halved lengthwise, cut into 1/2-inch-thick half-moons, and rinsed well
1 red bell pepper, cut into 1/2-inch cubes
1 box (10 ounces) frozen lima beans, thawed
6 ounces okra, trimmed and cut into 1/2-inch-thick rounds
3 cups fresh corn kernels (about 6 ears)
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh oregano or marjoram
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
24 sea scallops (about 2 pounds), tough muscles removed

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 SCALLOPS WITH CREAMY SUMMER SUCCOTASH

Seared Scallops with Creamy Summer Succotash image

Tender scallops and sweet corn are a classic combination, but we upped the ante by making a creamy summer succotash. Along with freshly shucked corn, we added haricots verts, bell pepper, cherry tomatoes and basil -- seasonal ingredients that are available fresh all summer long.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 tablespoons canola oil
4 ounces pancetta, diced
1 small red onion, diced
4 ears corn, shucked and kernels cut off
2 cloves garlic, minced
3/4 cup heavy cream
4 ounces haricots verts, trimmed and cut into 1-inch pieces (about 1 cup)
1 red bell pepper, stemmed, seeded and diced
1 cup heirloom cherry tomatoes, halved
Kosher salt and freshly ground black pepper
1 cup fresh basil leaves, torn
1 1/4 pounds large sea scallops (about 20), "foot" muscle removed, patted dry (see Cook's Note)

Steps:

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the pancetta and cook, stirring occasionally with a wooden spoon, until well browned and crisp, about 5 minutes. Transfer to a paper-towel lined plate. Discard all but 1 tablespoon of the fat in the pan.
Return the skillet to medium-high heat. Add the red onion and cook, stirring often, until just tender, about 2 minutes. Add the corn and garlic and cook, stirring often, until the corn is crisp-tender, about 2 minutes. Remove from the heat.
Combine 1/2 cup of the corn mixture with the heavy cream in a blender. Blend until smooth and reserve.
Add 1 more tablespoon of the oil to the skillet with the remaining corn mixture and turn the heat to medium-high. Add the haricots verts and bell pepper and cook, stirring often, until the haricots verts are bright green and crisp tender, about 2 minutes. Stir in the cherry tomatoes, reserved corn puree and pancetta. Cook until the mixture is bubbling and warmed through, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of black pepper. Set aside and keep warm over low heat.
Heat the remaining 2 tablespoons oil in a large skillet over high heat. Pat the scallops dry with paper towels and season both sides generously with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and sear until just cooked through, about 1 minute more.
Stir half the torn basil into the corn mixture, then spoon the succotash onto plates. Top with the seared scallops and serve with more torn basil on top.

PAN SEARED SCALLOPS WITH SWEET YELLOW CORN AND BLACK TRUFFLE SUCCOTASH WITH RED PEPPER NAGE

Pan Seared Scallops with Sweet Yellow Corn and Black Truffle Succotash with Red Pepper Nage image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 1 serving

Number Of Ingredients 24

Ingredients

Corn:
2 cups milk
2 tablespoons kosher salt
2 tablespoons granulated sugar
8 ounces unsalted butter
3 ears corn on the cob
Red Pepper Nage:
1 tablespoon olive oil
3 shallots, peeled
2 cloves garlic
2 whole red peppers, halved and seeded
2 tomatoes, halved
1 sprig fresh thyme
Salt and ground white pepper
1/2 cup heavy cream
Scallops and Succotash:
2 teaspoons grapeseed oil
2 scallops (u-10) or comparable size
1 teaspoon minced garlic
1 teaspoon minced shallots
1 ounce black truffles, optional
1 tablespoon fresh minced chives
1 tablespoon diced tomatoes
2 tablespoons unsalted butter

Steps:

For the corn: Add the milk and 2 cups water to a 3- to 4-quart pot and bring to a simmer. Add the butter, salt and sugar and cook until the butter has melted. Add the corn, cover, and cook until tender, about 45 minutes.
Remove the corn from the pot and cool down enough to handle, then cut off the kernels with a knife. (Hint: it will be easier to remove the kernels from the cob if still warm.)
For the red pepper nage: Meanwhile, preheat the oven to 400 degrees F.
Mix together the oil, shallots, garlic, peppers, tomatoes, thyme and salt and white pepper to taste, making sure to coat all the ingredients evenly with the oil.
Lay all the vegetables on a baking sheet and roast for about 20 minutes. Transfer to a blender and mix until smooth.
Heat the heavy cream in a saucepot and bring to a boil. Pour the cream into the vegetable mixture and blend until incorporated. Strain the nage through a fine-mesh strainer.
For the scallops: Heat 1 teaspoon of the grapeseed oil in a saute pan until hot (about 350 degrees F), and then sear the scallops until golden brown on both sides.
Heat the remaining oil in a separate saute pan. Add the garlic and shallots and cook until soft, and then add the corn and cook for a few minutes. Turn down the heat and add the truffles, if using, the chives and tomatoes. Just before serving, add the butter and cook until melted and incorporated. Season with salt and white pepper.
To plate this dish, we use an 8-inch round white plate. First, place a small amount of the corn succotash in the center of the dish. Place the browned scallops directly onto the corn. Finally, spoon a few ounces of the red pepper nage around the corn and serve.