Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sea scallops on succotash. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sea Scallops on Succotash is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Sea Scallops on Succotash is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have sea scallops on succotash using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Sea Scallops on Succotash:

1. Get sea scallops
2. Prepare olive oil
3. Make ready red shallot , diced
4. Take Sweet mini peppers ( I used 1 orange 1 red and 1 yellow) seeded and diced
5. Make ready Kernels from 2 ears sweet corn
6. Take Fresh green beans cut into 1/2-inch pieces
7. Take dry white wine
8. Take water
9. Take Baby cucumber, diced
10. Get unsalted butter
11. Take Coarsely chopped fresh cilantro
12. Get Coarsely chopped fresh basil
13. Make ready sea salt
14. Prepare Freshly ground black pepper

Instructions to make Sea Scallops on Succotash:

1. Pull off the small white piece of muscle attached to the side of each scallop (some might not have it). Pat scallops dry on paper towels and season lightly with salt.
2. Heat oil in a large heavy -bottomed skillet over high heat. When the pan is very hot, use tongs to lower in each scallop,flat side down. Cook,without shaking or moving, until the undersides are a deep brown. Flip scallops and brown the other side (if they stick, loosen with the edge of a sharp metal spatula). Place scallops on a warm platter and cover loosely with foil.
3. Lower heat to medium, add red shallot and sweet mini peppers to the same pan,and stir until softened, 2-3 minutes. Stir in corn, beans, wine,water and 1 teaspoon sea salt. Cook, stirring from time to time, until about half of the liquid boils away and the vegetables are nearly cooked through.
4. Add cucumber and cook for 1 minute to heat through. Stir in butter until it melts, then cilantro and basil. Tip any juices that have collected under the scallops into the succotach. Taste and add black pepper and more salt if you like.
5. Spoon the succotash onto warmed dinner plates. Add scallops and serve.

So that is going to wrap this up for this special food sea scallops on succotash recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!