How to Recipe Appetizing Sea Scallops on Succotash

Without fail recipe ultimate Sea Scallops on Succotash easy, tasty, practical.

Good Evening every body, at this time you get present recipe Sea Scallops on Succotash with 14 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 5 stages of easy cooking Sea Scallops on Succotash.

Ingredients for Sea Scallops on Succotash

1. Needed 1 1/2 lb : sea scallops.

2. Prepare 2 tbsp : olive oil.

3. Needed 1 large : red shallot , diced.

4. Prepare 1 : Sweet mini peppers ( I used 1 orange 1 red and 1 yellow) seeded and diced.

5. Needed 1 : Kernels from 2 ears sweet corn.

6. Needed 3/4 cup : Fresh green beans cut into 1/2-inch pieces.

7. Needed 2 tbsp : dry white wine.

8. Needed 1/2 cup : water.

9. Prepare 1 : Baby cucumber, diced.

10. Prepare 2 tbsp : unsalted butter.

11. Needed 1/4 cup : Coarsely chopped fresh cilantro.

12. Prepare 1/4 cup : Coarsely chopped fresh basil.

13. Needed 1 tsp : sea salt.

14. Needed 1 tsp : Freshly ground black pepper.

If all ingredients Sea Scallops on Succotash it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Sea Scallops on Succotash

1. Pull off the small white piece of muscle attached to the side of each scallop (some might not have it). Pat scallops dry on paper towels and season lightly with salt..

2. Heat oil in a large heavy -bottomed skillet over high heat. When the pan is very hot, use tongs to lower in each scallop,flat side down. Cook,without shaking or moving, until the undersides are a deep brown. Flip scallops and brown the other side (if they stick, loosen with the edge of a sharp metal spatula). Place scallops on a warm platter and cover loosely with foil..

3. Lower heat to medium, add red shallot and sweet mini peppers to the same pan,and stir until softened, 2-3 minutes. Stir in corn, beans, wine,water and 1 teaspoon sea salt. Cook, stirring from time to time, until about half of the liquid boils away and the vegetables are nearly cooked through..

4. Add cucumber and cook for 1 minute to heat through. Stir in butter until it melts, then cilantro and basil. Tip any juices that have collected under the scallops into the succotach. Taste and add black pepper and more salt if you like..

5. Spoon the succotash onto warmed dinner plates. Add scallops and serve..

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