Sunday, September 07, 2008

Sea Scallops with Succotash

Corn and shellfish have this ability to amplify one another's charms. This time of year the corn hereabouts is so plentiful good that it's hard to eat anything else-either simply boiled or grilled-but eventually corn ennui sets in and I must begin tweaking it. Adding shellfish is an easy trick-shrimp. crab, lobster, and here scallops. Succotash is one of those dishes I gew up with, my mom made it often with corn and lima beans, I love it to this day! Here I scraped the corn from 3 ears and combined it with fresh fava beans, sauteed it with some garlic, onion, and peppers, and used it as a base for huge plump sea scallops which had been briefly grilled and spritzed with some fresh lime juice.

Fresh corn-scraped from 3 large ears of fresh corn

2 cups of fresh shelled, and blanched fava beans

1 clove of garlic, minced

1/4 cup diced red pepper

1/4 cup diced sweet onion

salt and pepper to your liking

sliced scallions for garnish

2 tablespoon of butter

Melt the butter in a saute pan and saute the peppers, onion, and garlic for one minute, add the corn and fava beans and continue to saute

Add 1/2 cup water, and continue to cook until the water is evaporated and the beans are soft

Season with the salt and pepper

Top with the scallions and grilled scallops

For the scallops:

Allow 2 U10 scallops per person (U10 refers to the size and indicates that there are under 10 scallops of this size in one pound)

Brush the scallops on each side with a olive oil, and grill briefly on each side. Sprinkle with salt as they grill, and squeeze fresh lime juice on them once they are removed from the grill

Serve on the succotash

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