Pan Seared Scallops over Sweet Corn Succotash

Recipe adapted from Health.com

Also works with pan seared fish (tilapia or other white fish) instead of scallops!

INGREDIENTS:

  • 1.5 lb large diver scallops, dry packed*
  • unsalted butter or ghee
  • oil (optional)
  • 20 oz frozen sweet corn, thawed and drained
  • 8 oz frozen edamame, thawed and drained
  • 1 med orange bell pepper, diced
  • 1 shallot, minced
  • 1 large clove garlic, minced
  • 1 tbs dry tarragon (or 2 tbs fresh)
  • 1/3 cup cream (or buttermilk)
  • 1 tbs white wine vinegar
  • salt or garlic salt

*Dry-packed scallops are not packed and shipped with any chemicals. Wet-packed scallops look puffy, plump, and taste more bland. Also, because of the excess water retention, they won’t form as nice of a crust as dry-packed!

Wash and rinse scallops. Pat very dry with paper towels. In a large saute pan (NOT non-stick) over high heat, heat equal amounts of butter and oil (I prefer using just ghee and no oil, as the milk fat and olive oil tends to smoke too easily when heated). You want a very hot pan and very dry scallops to create a nice golden crust. Pat scallops dry once more and place in pan one by one to avoid crowding. Lightly season with salt. In about 2 minutes, after a good crust is formed, flip scallops over and sear ~2 more minutes on the other side. When the texture is still bouncy bit almost firm, remove from pan and set aside.

In remaining butter, saute shallots, bell peppers, and garlic ~3 to 5 min or until soft. Season with tarragon and salt. Add corn and edamame. Cook and stir until tender ~4 min. Add vinegar, stir, and let it cook until all the liquid is absorbed. Lower heat to medium and add cream (or buttermilk). Cook and stir until liquid is reduced to half. Serve and top with scallops.

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