Corn Succotash with Scallops
Votes: 1
Time: 1 hour 5 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 267, total fat 11 G., saturated fats 1 G., proteins 15 G., carbohydrates 31 G., fiber 6 G., cholesterol 18 mg, sodium 602 mg, sugar 9 G.
Calories 267, total fat 11 G., saturated fats 1 G., proteins 15 G., carbohydrates 31 G., fiber 6 G., cholesterol 18 mg, sodium 602 mg, sugar 9 G.
If you're having scallops for dinner, serve them American-style with a traditional warm succotash salad. This version of succotash is made with seasonal vegetables, beans, corn, and chanterelle mushrooms. Dress it with a light corn vinaigrette and enjoy the natural sweetness of the baby corn and scallops.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. l. olive oil
- 450 g of sea scallops
- 4 ears of corn, kernels removed
- 2 tablespoons grape seed oil
- 1/4 cup chopped shallots
- 1 cup chanterelle mushrooms
- 220 g of grape tomatoes
- 1 cup blanched and peeled lima beans
- 1 cup diced baked carrots
- 1 cup grilled corn kernels
- 2.5 cups chopped fresh chervil
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Cooking the dish according to the recipe:
- Heat olive oil in a medium skillet over high heat and sear the scallops for about 2 minutes per side. Set aside and keep warm.
- Using a sharp knife, cut the corn kernels from the cobs and press them through a juicer. Pour the corn juice into a small saucepan and bring to a boil. Cook the corn sauce until it begins to thicken. Set aside and keep warm.
- In a large skillet, heat the grapeseed oil over medium-high heat. Add the shallots and cook until softened, about 3 minutes. Add the mushrooms and cook for 4 minutes. Add the remaining vegetables and cook until heated through, about 3 minutes.
- Transfer the roasted vegetables to a medium bowl and toss with the warm corn sauce and chervil. Season with salt and pepper to taste.
- To serve, place the succotash in the center of a plate, top with a few seared scallops, and drizzle with the corn sauce.
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