Succotash With Grilled Scallops And Parsley Drizzle Recipes

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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

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.

LEMON THYME SUCCOTASH WITH GARLIC PARSLEY SHRIMP



Lemon Thyme Succotash With Garlic Parsley Shrimp image

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

4 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, cored seeded and chopped
2 celery ribs, chopped
salt and pepper
2 tablespoons butter, cut in small pieces
6 garlic cloves, minced
1 1/2 lbs medium shrimp, peeled and deveined
2 cups frozen corn kernels
1 (15 ounce) can cannellini beans, drained
3 tablespoons fresh thyme
1 lemon, zested and cut in wedges
1/3 cup fresh parsley, chopped
1/2 cup dry white wine

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



Broiled Scallops image

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

10 scallops
1 tablespoon unsalted butter or 1 tablespoon margarine
1 tablespoon olive oil
1 dash garlic powder
1 dash onion powder
1 dash paprika
chives
parsley

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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