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Gallery Succotash with Seared Scallops Recipe Summary Servings: 4

Ingredients Ingredient Checklist 3 tablespoons unsalted butter 1 large leek (white and pale-green parts only), halved lengthwise, cut into 1/2-inch-thick half-moons, and rinsed well 1 red bell pepper, cut into 1/2-inch cubes 1 box (10 ounces) frozen lima beans, thawed 6 ounces okra, trimmed and cut into 1/2-inch-thick rounds 3 cups fresh corn kernels (about 6 ears) 2 tablespoons finely chopped fresh chives 2 tablespoons finely chopped fresh oregano or marjoram Coarse salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 24 sea scallops (about 2 pounds), tough muscles removed

Gallery Succotash with Seared Scallops

Recipe Summary Servings: 4

Succotash with Seared Scallops

Succotash with Seared Scallops

Succotash with Seared Scallops

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 3 tablespoons unsalted butter 1 large leek (white and pale-green parts only), halved lengthwise, cut into 1/2-inch-thick half-moons, and rinsed well 1 red bell pepper, cut into 1/2-inch cubes 1 box (10 ounces) frozen lima beans, thawed 6 ounces okra, trimmed and cut into 1/2-inch-thick rounds 3 cups fresh corn kernels (about 6 ears) 2 tablespoons finely chopped fresh chives 2 tablespoons finely chopped fresh oregano or marjoram Coarse salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 24 sea scallops (about 2 pounds), tough muscles removed

Directions

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.

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All Reviews for Succotash with Seared Scallops

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All Reviews for Succotash with Seared Scallops

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    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest