Seared Scallops with Summer Succotash
(from fearama’s recipe box)
Prep time: 10 minutes
Cook time: 15 minutes
Serves 2 people
Categories: Fish, Gluten-Free
Ingredients
- 3/4 pounds sea scallops
- Black pepper, to taste
- 1 1/2 teaspoons olive oil, divided
- 1/2 yellow bell pepper, chopped
- 1/2 finely chopped shallot
- 1/2 large garlic clove, minced
- 2 cups fresh corn kernels (about 7 ears) or (10-ounce) package frozen whole-kernel corn, thawed
- 1 (4-ounce) bag frozen shelled edamame, thawed
- 1 tablespoons cider vinegar
- 1/8 cup buttermilk
- 1 tablespoons fresh chopped tarragon or basil, plus sprigs for garnish
Directions
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Rinse scallops, and pat dry. Pull muscle from side of scallops, and discard. Season with pepper, to taste.
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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.
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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.
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Stir in the corn and edamame, and cook, stirring occasionally, an additional 4 minutes or until vegetables are tender.
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Add the cider vinegar, and cook, stirring constantly, until completely evaporated, about 1 minute. Pour in the buttermilk; cook, stirring, until reduced in half. Stir in chopped tarragon, and spoon vegetables into 4 bowls. Top evenly with scallops; serve immediately.