Seared Scallops on a Bed of Succotash
This Seared Scallops on a Bed of Succotash dish from Brian Turner is a North American dish. Brian's succotash contains corn, beans, peppers and onions and is the perfect partner to sweet scallops.
Ingredients
- 12 scallops
- 2oz curry powder
- ¼ pt. oil
- Salt & pepper
- 2oz flour
- 6oz tinned butterbeans
- 2 rashers back bacon
- 1 red pepper
- 1 finely chopped onion
- 2 sweet corn cobs
- ¼ pt. chicken stock
- 2tbsp double cream
- 2tbsp chopped parsley
Method
Put a splash of oil into a pan over a medium heat.
Chop the bacon into thin strips, add to the pan and colour.
Turn down the heat and add the onion and diced pepper, sweat.
Cut the kernels from the cobs and add to the onion and stir well.
Add chicken stock and bring to boil.
Reduce chicken stock then add cream and bring to the boil until it thickens – add parsley.
Add beans and season.
Dip one side of the scallops gently into mixed curry powder and flour then sear quickly in hot oil.
Turn over, season and cook gently.
When cooked, take out and drain.
Scoop succotash into bowls.
Lay 3 scallops per person on top and serve.
Ingredients
- 12 scallops
- 2oz curry powder
- ¼ pt. oil
- Salt & pepper
- 2oz flour
- 6oz tinned butterbeans
- 2 rashers back bacon
- 1 red pepper
- 1 finely chopped onion
- 2 sweet corn cobs
- ¼ pt. chicken stock
- 2tbsp double cream
- 2tbsp chopped parsley
Method
Put a splash of oil into a pan over a medium heat.
Chop the bacon into thin strips, add to the pan and colour.
Turn down the heat and add the onion and diced pepper, sweat.
Cut the kernels from the cobs and add to the onion and stir well.
Add chicken stock and bring to boil.
Reduce chicken stock then add cream and bring to the boil until it thickens – add parsley.
Add beans and season.
Dip one side of the scallops gently into mixed curry powder and flour then sear quickly in hot oil.
Turn over, season and cook gently.
When cooked, take out and drain.
Scoop succotash into bowls.
Lay 3 scallops per person on top and serve.
