Quentin Bacon
Prep Time
10 Mins
Cook Time
15 Mins
Yield
Makes 4 servings (serving size: 3 scallops and 1/4 of succotash)

An elegant yet easy summertime meal, pan-seared scallops are always a winner. Serve scallops over a beautiful bed of corn and edamame succotash.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.

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Ratings & Reviews

Flits21's Review

Flits21
August 10, 2009
A great easy summer meal. I made it just for my husband and I so used 1 pound scallops and halved the veggies roughly. Try to use 'dry' scallops if possible. I should have cooked the veggies a bit more.. the edamame was too hard. I used basil and had to make buttermilk out of 1% milk and lemon juice as I did not have it on hand.