Pan-seared Scallops with Summer Succotash

Health
scallops-succotashRecipe
Quentin Bacon
An elegant yet easy summertime meal, pan-seared scallops are always a winner. Serve scallops over a beautiful bed of corn and edamame succotash.
Makes 4 servings (serving size: 3 scallops and 1/4 of succotash)

Ingredients

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1 1/2 pounds sea scallops
Black pepper, to taste
3 teaspoons olive oil, divided
1 yellow bell pepper, chopped
1 finely chopped shallot
1 large garlic clove, minced
4 cups fresh corn kernels (about 7 ears) or 2 (10-ounce) packages frozen whole-kernel corn, thawed
1 (8-ounce) bag frozen shelled edamame, thawed
2 tablespoons cider vinegar
1/4 cup buttermilk
2 tablespoons fresh chopped tarragon or basil, plus sprigs for garnish

Preparation

Prep: 10 Minutes
Cook: 15 Minutes

1. Rinse scallops, and pat dry. Pull muscle from side of scallops, and discard. Season with pepper, to taste.

2. 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.

3. 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.

4. Stir in the corn and edamame, and cook, stirring occasionally, an additional 4 minutes or until vegetables are tender.

5. 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.

Created date

June 2009

Nutritional Information

Calories 408
Fat 8 g
Satfat 1 g
Monofat 3 g
Polyfat 1 g
Protein 40 g
Carbohydrate 46 g
Fiber 7 g
Cholesterol 57 mg
Iron 3 mg
Sodium 316 mg
Calcium 110 mg