Seared New Bedford Scallops Recipe
summer succotash, warm bacon vinaigrette
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Ingredients
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Scallops and Succotash
Method
Preparation
- 1
Prepare the Succotash
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the corn, red bell pepper, zucchini, yellow squash, and green beans. Season with salt and pepper. Sauté the vegetables for about 5-7 minutes, until tender. Remove from heat and set aside.
- 2
Make the Vinaigrette
In the same skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and drain on paper towels. Leave about 1 tablespoon of bacon fat in the skillet. Add red wine vinegar, Dijon mustard, honey, and olive oil to the skillet. Whisk together until well combined. Season with salt and pepper to taste.
- 3
Sear the Scallops
Pat the scallops dry with paper towels and season with salt and black pepper. In a separate skillet, heat a tablespoon of olive oil over high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat.
- 4
Plate the Dish
To serve, place a generous portion of succotash on each plate, top with seared scallops, and drizzle the warm bacon vinaigrette over the top. Enjoy!