CHARLOTTE, NC (WBTV) - Chef Gene Briggs from Blue Restaurant and Bar shared his recipe when he visited WBTV News Sunday Morning.
Seared scallops with a summer succotash
- 2 tablespoon(s) olive oil
- 6 u-10 dry pack scallops
- Kosher salt and pepper
- 6 oz summer succotash
- Heat 1 Tbsp of the oil in a large skillet over medium-high heat. Season the scallops with, 1/2 tsp salt and 1/4 tsp pepper. Cook, turning occasionally, until browned,3 to 5 minutes.
- 4 ears yellow corn
- 2 cups heavy cream
1 cup shelled English peas,
1 lb asparagus
1 onion, diced
1 cup cherry tomatoes cut in 1/2
3 tablespoons butter
½ lb slab bacon or thick cut, cut into ¼-inch x ¼-inch lardons
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon fresh tarragon, chopped
1 tablespoon fresh basil, chopped
½ cup crème fraîche
Roast the corn in its husk at 350 degrees for 12 minutes let cool and husk the corn. Using a knife cut the corn from the cobs and reserve the cobs .Add the cobs to the heavy cream and crème fraiche, bring to a boil, turn down to a simmer for 10 minutes and turn off. strain the cobs out and reserve the cream.
Snap the bottoms off of the asparagus and slice them on an angle (bias) into 2-inch long pieces. If stalks are thick, cut the pieces in half lengthwise.
Add the bacon to a large sauté pan and cook until crispy and golden. Add the butter to the sauté pan over medium heat. Add the onion, cook until soft and translucent – 4 to 6 minutes.
Add the asparagus to the onion and garlic with 2 cups of the corn cream this will help to steam them. Cook for 1 to 2 minutes, then add the English peas, tomatoes and corn cook for another minute. Season, add the herbs and turn the heat off.
Transfer the succotash to a serving bowls and arrange the scallops over the top of the succotash