Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, sea scallops on succotash. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Sea Scallops on Succotash is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Sea Scallops on Succotash is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have sea scallops on succotash using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Sea Scallops on Succotash:
- Take 1 1/2 lb sea scallops
- Take 2 tbsp olive oil
- Take 1 large red shallot , diced
- Prepare 1 Sweet mini peppers ( I used 1 orange 1 red and 1 yellow) seeded and diced
- Get 1 Kernels from 2 ears sweet corn
- Get 3/4 cup Fresh green beans cut into 1/2-inch pieces
- Take 2 tbsp dry white wine
- Get 1/2 cup water
- Make ready 1 Baby cucumber, diced
- Get 2 tbsp unsalted butter
- Take 1/4 cup Coarsely chopped fresh cilantro
- Take 1/4 cup Coarsely chopped fresh basil
- Make ready 1 tsp sea salt
- Make ready 1 tsp Freshly ground black pepper
Instructions to make Sea Scallops on Succotash:
- Pull off the small white piece of muscle attached to the side of each scallop (some might not have it). Pat scallops dry on paper towels and season lightly with salt.
- Heat oil in a large heavy -bottomed skillet over high heat. When the pan is very hot, use tongs to lower in each scallop,flat side down. Cook,without shaking or moving, until the undersides are a deep brown. Flip scallops and brown the other side (if they stick, loosen with the edge of a sharp metal spatula). Place scallops on a warm platter and cover loosely with foil.
- Lower heat to medium, add red shallot and sweet mini peppers to the same pan,and stir until softened, 2-3 minutes. Stir in corn, beans, wine,water and 1 teaspoon sea salt. Cook, stirring from time to time, until about half of the liquid boils away and the vegetables are nearly cooked through.
- Add cucumber and cook for 1 minute to heat through. Stir in butter until it melts, then cilantro and basil. Tip any juices that have collected under the scallops into the succotach. Taste and add black pepper and more salt if you like.
- Spoon the succotash onto warmed dinner plates. Add scallops and serve.
So that is going to wrap it up for this exceptional food sea scallops on succotash recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
