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Seared scallops succotash

Seared scallops succotash

By Ksenia Mikhailova
15’ Prep time
20’ Cook time
35’ Total time
345 Calories
4 Serving

Summary

This north american-style dish is perfect for a christmas dinner party. the succotash can be made ahead, so you can just sear the scallops at the last minute.
Ksenia Mikhailova 0 Followers

Step by Step

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Step 1

For the succotash, put the butter in a pan over a low heat. Add the garlic, shallots, carrot, leek and a pinch of salt; cook until soft (about 10 minutes). Add the wine, cream and sweetcorn water; simmer until thickened (about 5 minutes). Turn off the heat, stir in the corn, season and set aside.
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Step 2

Put a nonstick pan over a medium-high heat and add the oil. Season the scallops with salt; cook for 2 minutes. Add the butter, then turn the scallops over and cook for 1 minute more until cooked through and opaque. Transfer to a warm plate and season with a little sea salt.
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Step 3

Divide the succotash among 4 bowls and arrange the scallops on top. Scatter over the parsley and serve.

Ingredient

  • Double cream
    Double cream
    50 mls
  • Unsalted butter
    Unsalted butter
    15 grams
  • Flat leaf fresh parsley
    Flat leaf fresh parsley
    25 grams
  • Garlic
    Garlic
    1 clove/s
  • Shallots
    Shallots
    2
  • Carrot
    Carrot
    1
  • Leek
    Leek
    1
  • Dry white wine
    Dry white wine
    50 mls
  • Sweetcorn
    Sweetcorn
    160 grams
  • Vegetable oil
    Vegetable oil
    1 tbsp
  • Waitrose canadian scallops
    Waitrose canadian scallops
    200 grams

Nutrition Facts

View nutrition facts
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