Scallop Succotash Recipe
Roasted pepper medley with sweet corn, edamame & fresh tomatoes. Topped with pan seared scallops.
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Ingredients
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General
Succotash
Scallops
Method
Cooking Directions
- 1
Prepare the Succotash
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 2
Add the diced red and yellow bell peppers to the skillet and cook for about 5 minutes, stirring occasionally, until the peppers are tender.
- 3
Stir in the sweet corn and edamame, and cook for another 5-7 minutes until heated through. Add the diced tomatoes, salt, and black pepper, and mix well. Remove from heat and set aside.
- 4
Cook the Scallops
Pat the scallops dry with paper towels and season with salt and pepper.
- 5
In a separate skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once hot, add the scallops and cook for about 2-3 minutes on each side until golden brown and opaque in the center.
- 6
- 7