lima beans

Sweet on Corn- Succotash and Perfectly Seared Scallops

24 Aug 2010
Succotash and Perfectly Seared Scallops

I have a simple summer meal for you. Seared Scallops with Succotash.

It's a great warm weather dinner because it takes advantage of super sweet summer corn while it’s at its best. Besides there is no oven to turn on and very little hanging over a hot stove involved. The scallops are seared a mere 4 or 5 minutes. The succotash just a few moments longer. It could even be made ahead and served at room temperature. Further simplifying the preparation.

But I think its best served warm, with a cool and crisply acidic chardonnay. Which is no bother because two people working in tandem can get this meal on the table in 8 minutes flat, once the prep work is done.

Still, just because this is a quick cook meal does not mean you can get sloppy about the details. I am quite finicky about scallops.

Scallops should be served rare, if you cook them all the way through you are destroying their delicate nature. An overcooked scallop is a rubbery waste of money. But just because I won't submit to an overcooked scallop does not mean I want it undercooked or improperly cooked either. In fact I like quite a bit of crunchy crusty searing on my scallops.

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Seared Scallops with Succotash

succotash with seared scallops
By jgreghenry Published August 24, 2010
Prep time: 20
Yield:1 ()

Ingredients:

  • 3 T unsalted butter
  • 1 large leek, white and pale green parts, halved lengthwise, cut into 1/2" pieces and well rinsed
  • 1 red bell pepper, cored, trimmed and cut into 1/2-inch dice
  • 1 (15oz) can lima beans, drained and rinsed
  • 2 c green beans, trimmed and cut into 1/2" pieces
  • 4 ears fresh corn kernels
  • 4 T chives, minced and separated
  • 2 T fresh oregano, minced
  • 0 kosher salt and fresh ground black pepper, to taste
  • 1 T olive oil
  • 12 large sea scallops, tough muscles removed

Directions

Make the succotash: Melt the butter in a large saute pan set over medium heat. Add the leek and cook, stirring often, until it begins to soften but is not yet colored. About 2 minutes. Add bell pepper and green beans; cook an additional 5 minutes. Turn off the heat and add the lima beans, corn, 2 tablespoons chives, and oregano. Season with salt and pepper. Set aside until ready to serve. Make the scallops: Heat the olive oil in a large non-stick or cast iron skillet set over medium-high heat until very hot but not quite smoking. Add the scallops in batches to avoid crowding. Cook the scallops undisturbed on one side about 3 minutes until a nice golden crust forms. Flip them over and cook an additional minute or two until they are barely translucent in the center. Gently reheat the succotash if necessary and serve the scallops on top. Season with salt and pepper. Garnish with remaining chives.

Notes:

serves 4 as main course or 6 to 8 as first course