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.
SUCCOTASH WITH SEARED SCALLOPS
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
Categories Food & Cooking Appetizers
Number Of Ingredients 11
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.
SUCCOTASH WITH GRILLED SCALLOPS AND PARSLEY DRIZZLE
Provided by Ellie Krieger
Categories side-dish
Time 20m
Yield 4 servings (1 cup succotash; 4 scallops)
Number Of Ingredients 17
Steps:
- If using ears of corn, cut the kernels off and set aside. Discard the cobs.
- Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook for 1 minute more. Stir in the corn, lima beans, zucchini, and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.
- Spray a large nonstick skillet or grill pan with cooking spray, and preheat it over medium-high heat.
- In the meantime, prepare the scallops. Pat them dry and season them with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Add the scallops and cook until the inside is opaque, 5 to 6 minutes, turning once.
- Stir the vinegar and basil into the succotash, season with additional salt and pepper, to taste, and serve topped with grilled scallops. Garnish with Parsley Drizzle.
- Combine all ingredients in a blender and puree.
Nutrition Facts : Calories 560 calorie, Fat 13 grams, SaturatedFat 2 grams, Sodium 790 milligrams, Carbohydrate 51 grams, Fiber 8 grams, Protein 61 grams
MAMA NINA'S CORN SUCCOTASH
I love corn but sometimes it can get a little boring. This corn succotash is also one of the only ways to get the kids and husband to eat zucchini and squash. Enjoy!
Provided by mwynnmathis
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in large pan over medium-high heat. Add zucchini, squash, bell peppers, and red onion and cook until just tender, 5 to 7 minutes. Remove from the pan.
- Stir corn, sugar, margarine, basil, and salt into the pan and cook over medium-high heat for 5 minutes. Gently fold in sauteed vegetables using a large spoon. Remove from heat and let cool for 10 minutes before serving.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 24.6 g, Fat 3.6 g, Fiber 4.1 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 123.3 mg, Sugar 6 g
SUCCOTASH
Serve this hearty Southern dish as an entree, or alongside comfort fare like fried chicken or pork chops.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.
ROASTED CORN, LIME AND CILANTRO SUCCOTASH, AND SCALLOPS
Crispy Atlantic scallops paired with a flavour-packed creamy succotash that are as visually appealing as they are tasty will be a surefire way to impress your guests!! Serve as a main dish with the anticipation that your guests will ask for seconds -
Provided by Chef mariajane
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- SUCCOTASH: Preheat broiler. On a baking sheet, toss corn with 1 tablespoons melted butter. Broil for 5 minutes or until corn begins to blacken; stirring twice. Set aside.
- In a large skillet, over medium heat, melt remaining butter. Add onion, garlic and pepper; sauté for 3 minutes or until vegetables soften. Stir corn, tomatoes and avocado; sauté for 2 minutes. Stir in tequila and sauté for 3 minutes or until most of the liquid has evaporated. Add cream and bring to a simmer.
- Reduce heat and simmer, stirring often, for about 5 minutes, until sauce is slightly thickened,. Stir in cilantro, basil, chili flakes and season with salt and pepper. Serve with crispy chili and panko scallops.
- SCALLOPS: In a shallow dish, place flour, In another shallow dish, whisk milk and egg.
- In another shallow dish, combine breadcrumbs, parsley and chili flakes; season with salt and freshly ground pepper.
- Coat scallops in flour, then dip in milk mixture and then into breadcrumb mixture; pressing to coat.
- In a large skillet, heat half the oil over medium heat.
- Add half the scallops and cook for about 5 minutes or until golden brown and opaque in centre, turning once. Drain on paper towels, Repeat with remaining oil and scallops. To keep scallops moist and tender, be sure not to overcook them.
Nutrition Facts : Calories 699.3, Fat 48.6, SaturatedFat 19, Cholesterol 149.9, Sodium 268.2, Carbohydrate 53, Fiber 8.2, Sugar 5.5, Protein 18.8
More about "succotash with scallops recipes"
PAN-SEARED SCALLOPS WITH SUMMER SUCCOTASH RECIPE
From myrecipes.com
4/5 (1)Total Time 25 minsServings 4Calories 408 per serving
- Rinse scallops, and pat dry. Pull muscle from side of scallops, and discard. Season with pepper, to taste.
- Heat 2 teaspoons olive oil in a medium nonstick or well-seasoned cast-iron skillet over moderately high heat. Cook scallops, turning once, 4 minutes (depending on size of scallops) or until golden brown and cooked through. Transfer to a plate; cover and keep warm.
- Lower heat to medium; add remaining 1 teaspoon oil to skillet. Cook bell pepper, shallot, and garlic, stirring occasionally, 4 minutes or until slightly softened.
- Stir in the corn and edamame, and cook, stirring occasionally, an additional 4 minutes or until vegetables are tender.
PAN-SEARED SCALLOPS WITH CITRUSY CORN SUCCOTASH RECIPE
From purewow.com
4/5 (56)Total Time 40 minsServings 4Calories 302 per serving
- Rinse the scallops under cold water. Pat dry with paper towels until they are completely dry. Season both sides of the scallops with salt.
- In a large skillet over low heat, heat the oil and garlic. Sauté until the garlic is browned and fragrant, about 2 minutes, then use a slotted spoon to remove it.
- Increase the heat to medium-high. When the skillet is very hot and the oil is shimmering, add the scallops, making sure not to overcrowd the skillet. Sear the scallops until they develop a golden crust, about 2 minutes, then flip and sear until they are barely opaque, about 2 minutes more. Transfer to a paper towel?lined plate.
- Wipe out any burned areas on the pan, then return it to medium-high heat. Add 1 tablespoon of the lime juice and 2 tablespoons water to the pan and cook, scraping up any browned bits. Add the butter, corn, tomatoes, lime zest and a generous pinch of salt. Cook until the tomatoes give off their juices and the sauce thickens, about 4 minutes. Stir in the chives. Taste, adding more salt and lime juice if necessary. Spoon a generous helping of the corn succotash onto individual plates, top with the scallops and serve.
SCALLOPS & SUCCOTASH RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Scallop RecipesCalories 340 per servingTotal Time 50 mins
- Preheat broiler. Cut sweet peppers in half lengthwise; remove stems, seeds and membranes. Place peppers, cut sides down, on a foil-lined baking sheet. Broil 6 inches from heat 10 to 12 minutes or until well charred. Bring foil up around peppers and fold edges together to enclose. Let stand 15 to 20 minutes or until cool enough to handle. Peel off and discard skins.
- Meanwhile, thaw scallops, if frozen. For vinaigrette, in a screw-top jar combine lemon juice, 2 Tbsp. of the oil, the garlic, 1/4 tsp. of the salt and 1/4 tsp. of the black pepper. Cover and shake well. For sauce, in a blender combine sweet peppers and 3 Tbsp. of the vinaigrette. Cover and blend until smooth.
- For succotash, coat a 10-inch skillet with cooking spray; heat over medium-high. Add the next five ingredients (through corn). Cook 5 minutes, stirring occasionally. Stir in the remaining vinaigrette; heat through. Transfer to a bowl; cover to keep warm.
- Rinse scallops; pat dry. Sprinkle with the remaining 1/2 tsp. salt and 1/4 tsp. black pepper. In skillet heat the remaining 1 Tbsp. oil over medium-high. Add scallops; cook 4 minutes or until opaque and browned, turning once. Serve scallops on sauce with succotash, basil and lemon wedges.
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