SEARED SCALLOPS WITH CREAMY SUMMER SUCCOTASH
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
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.
LEMON THYME SUCCOTASH WITH GARLIC PARSLEY SHRIMP
This is from Rachael Ray's 365: No Repeats. It is on my menu for this week. I will update the description after I make it.
Provided by dicentra
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat two skillets, one over medium heat and the other over medium-high.
- To the hotter pan, add 2 tablespoons olive oil, then the onions, bell peppers, celery salt and pepper. Give the pan a shake.
- To the second skillet, add the remaining olive oil and the butter. Add the garlic and cook for 1 minute, then add the shrimp and season with salt and pepper.
- Saute the shrimp until they become pink and firm 3-5 minutes.
- Add the frozen corn and cannellini beans to the succotash in the first pan.
- Adjust the salt and pepper to taste and then add the thyme and lemon zest. Once the beans and corn have warmed through, turn off the heat.
- Add the parsley and the wine to the shrimp and toss for 1 minute.
- To serve, pile the succotash onto plates and top with the shrimp. Pass the lemon wedges at the table to squeeze over the shrimp.
Nutrition Facts : Calories 638.1, Fat 23.5, SaturatedFat 6.3, Cholesterol 274.5, Sodium 326.6, Carbohydrate 57.6, Fiber 11.5, Sugar 3.5, Protein 49.2
BROILED SCALLOPS
Make and share this Broiled Scallops recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 21m
Yield 10 scallops, 2 serving(s)
Number Of Ingredients 8
Steps:
- Put the scallops onto a container for the broiler.
- Add butter/margarine and olive oil.
- Sprinkle spices onto the scallops.
- Place a few inches away from broiler fire.
- Broil for 12 minutes.
- Turn the scallops over and broil for another 4 minutes.
- Serve as an appetizer or as part of a main course.
Nutrition Facts : Calories 178.1, Fat 13.1, SaturatedFat 4.6, Cholesterol 40, Sodium 121.8, Carbohydrate 2.1, Fiber 0.1, Sugar 0.1, Protein 12.7
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