Pan Seared Sea Scallops with NC Succotash, Old Bay and SC Pea Sh - WBTV 3 News, Weather, Sports, and Traffic for Charlotte, NC

Pan Seared Sea Scallops with NC Succotash, Old Bay and SC Pea Shoots

Posted: Updated:

 

(Yields 2)

6 u10 Dry Sea Scallops

1 C Yellow Corn, Shucked

1 T Sun Dried Tomato, Diced

¼ C Lima Beans, Blanched and Shelled

1 t Shallots, Minced

1/2 t Garlic, Chopped

1 t Tarragon, Chopped

2 T Extra Virgin Olive Oil

3 T Butter

Salt and Pepper to Taste

1 oz. Local Pea Shoots or Micro Greens

 

1. Preheat a medium sauté pan over medium heat.

2. When hot, add 1 T olive oil and butter.

3. Add corn, shallots, garlic, sun dried tomato, and lima beans. Reduce heat to low.

4. Season and continue to cook while stirring occasionally.

5. Meanwhile, place another medium pan over high heat.

6. When hot, add 1 T olive oil. Swirl to coat the pan.

7. Season scallops and add to the pan.

8. Reduce to medium heat and cook until brown on one side.

9. Turn scallops over, add ½ T butter, turn off flame, and baste for one minute.

10. Place a pile of the succotash in the middle of two plates.

11. Place three scallops on each.

12. Dust the scallops and plate with old bay. Top with pea shoots.

 

 

Pan Seared Sea Scallops with NC Succotash, Old Bay and SC Pea Shoots

Powered by WorldNow