Digging Into These Plump Seared Scallops!
Like many of you, I love love love to cook – and that means experimenting with food mashups as well!
I came up with this alternative to the standard “Sea Scallops Over Mashed Potatoes” dish, and wanted to share…first, it all begins with big, meaty Scallops!
Time To Make A Seared Sea Scallop Succotash!
Here’s how I made this dish!
To get started, you have to rinse the scallops, pat them dry and salt and pepper them – I let them sit out for a few minutes to dry, and I headed to the next part of the recipe:
My Version Of Succotash!
The official description of Succotash is corn and lima beans…but I say, it’s Succotash my way!
If I was putting the Scallops on top of mashed potatoes in a more traditional way, then I would make garlic mashed potatoes using butter, but instead, I am going to sauté chopped garlic in olive oil for a few minutes…
Next up, dice one large Zucchini and add it to the garlic, with a bit of basil added, along with some salt and pepper…as for the portions it’s all to taste, you know what you like:
Finally I add some corn and cooked rice…I made the rice separately, so all I have to do is just bring all of it to life in the pan together for about five minutes…
Once it’s time to serve, I put my Succotash in a shallow larger size bowl as my base, and then it’s time to make the Scallops!
Heat butter in a frying pan to medium high, then put the Scallops in with room to move around a bit!
After 2-3 minutes, turn them over and let them go for the same amount of time.
It’s when you turn them over and you get the best smell – and the best sound of your meal as well!
Then, it’s time to plate the dish:
Wipe off the lip of the plate, add a bit of fresh basil over the top if you have any – I was out, and it’s time to dig in!
You can also make a Lemon/white wine/butter sauce as well, but you don’t need it – that said, I did make it because the rice soaks it up deliciously!
I love Scallops…and there are so many ways to enjoy them, including these nuggets of delight:
Nantucket Bay Scallops are tiny little balls of greatness – they are seasonal, but when are “in season” I make them this way…
Click here for the recipe!
And the terrific Chefs Michiel and Jeen know how to deliver a show-stopping dish:
Now THAT’S a Scallop dish!
Click here for their recipe!
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Categories: Bite Eat Swallow, Bite! Eat! Repeat!, Cookbooks, Eat This!, Fine Dining, Food, Food Travel, Food Writing, Recipes, Wacky Food
When I see the word ‘succotash’ my mind promptly flies to the States as I do not know of an equivalent elsewhere. Yes – I love, love, love scallops also and your finished dish, with the zucchini also up my alley, does call out ‘Make me! Try me!’ Thanks!