SUCCOTASH
Frozen or canned vegetables may be substituted for fresh ones.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
- Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
- Stir tomatoes into lima beans and add corn; cook 10 minutes more.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 40.1 g, Cholesterol 81.3 mg, Fat 33.9 g, Fiber 7.3 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 1083.5 mg, Sugar 5.6 g
SUCCOTASH WITH SEARED SCALLOPS
Succotash, a combination of corn kernels and beans with other vegetables, is one of many American Indian dishes early settlers gladly adopted. The version here serves as a delicious bed for seared sea scallops.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium heat. Add leek; cook until softened, 2 to 3 minutes. Add bell pepper, lima beans, and okra; cook, stirring occasionally, until tender, about 6 minutes. Add corn; cook until just tender, about 2 minutes more. Stir in chives, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover to keep warm.
- Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add scallops; cook (in batches, if necessary, to avoid crowding skillet), turning once, until golden and just translucent in centers, about 3 minutes per side. Serve scallops on top of succotash, and season with salt and pepper.
SUCCOTASH WITH GRILLED SCALLOPS AND PARSLEY DRIZZLE
Provided by Ellie Krieger
Categories side-dish
Time 20m
Yield 4 servings (1 cup succotash; 4 scallops)
Number Of Ingredients 17
Steps:
- If using ears of corn, cut the kernels off and set aside. Discard the cobs.
- Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook for 1 minute more. Stir in the corn, lima beans, zucchini, and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.
- Spray a large nonstick skillet or grill pan with cooking spray, and preheat it over medium-high heat.
- In the meantime, prepare the scallops. Pat them dry and season them with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Add the scallops and cook until the inside is opaque, 5 to 6 minutes, turning once.
- Stir the vinegar and basil into the succotash, season with additional salt and pepper, to taste, and serve topped with grilled scallops. Garnish with Parsley Drizzle.
- Combine all ingredients in a blender and puree.
Nutrition Facts : Calories 560 calorie, Fat 13 grams, SaturatedFat 2 grams, Sodium 790 milligrams, Carbohydrate 51 grams, Fiber 8 grams, Protein 61 grams
SEARED SCALLOPS WITH CREAMY SUMMER SUCCOTASH
Tender scallops and sweet corn are a classic combination, but we upped the ante by making a creamy summer succotash. Along with freshly shucked corn, we added haricots verts, bell pepper, cherry tomatoes and basil -- seasonal ingredients that are available fresh all summer long.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the pancetta and cook, stirring occasionally with a wooden spoon, until well browned and crisp, about 5 minutes. Transfer to a paper-towel lined plate. Discard all but 1 tablespoon of the fat in the pan.
- Return the skillet to medium-high heat. Add the red onion and cook, stirring often, until just tender, about 2 minutes. Add the corn and garlic and cook, stirring often, until the corn is crisp-tender, about 2 minutes. Remove from the heat.
- Combine 1/2 cup of the corn mixture with the heavy cream in a blender. Blend until smooth and reserve.
- Add 1 more tablespoon of the oil to the skillet with the remaining corn mixture and turn the heat to medium-high. Add the haricots verts and bell pepper and cook, stirring often, until the haricots verts are bright green and crisp tender, about 2 minutes. Stir in the cherry tomatoes, reserved corn puree and pancetta. Cook until the mixture is bubbling and warmed through, about 1 minute. Season with 1/2 teaspoon salt and a few grinds of black pepper. Set aside and keep warm over low heat.
- Heat the remaining 2 tablespoons oil in a large skillet over high heat. Pat the scallops dry with paper towels and season both sides generously with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and sear until just cooked through, about 1 minute more.
- Stir half the torn basil into the corn mixture, then spoon the succotash onto plates. Top with the seared scallops and serve with more torn basil on top.
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- Rinse the scallops under cold water. Pat dry with paper towels until they are completely dry. Season both sides of the scallops with salt.
- In a large skillet over low heat, heat the oil and garlic. Sauté until the garlic is browned and fragrant, about 2 minutes, then use a slotted spoon to remove it.
- Increase the heat to medium-high. When the skillet is very hot and the oil is shimmering, add the scallops, making sure not to overcrowd the skillet. Sear the scallops until they develop a golden crust, about 2 minutes, then flip and sear until they are barely opaque, about 2 minutes more. Transfer to a paper towel?lined plate.
- Wipe out any burned areas on the pan, then return it to medium-high heat. Add 1 tablespoon of the lime juice and 2 tablespoons water to the pan and cook, scraping up any browned bits. Add the butter, corn, tomatoes, lime zest and a generous pinch of salt. Cook until the tomatoes give off their juices and the sauce thickens, about 4 minutes. Stir in the chives. Taste, adding more salt and lime juice if necessary. Spoon a generous helping of the corn succotash onto individual plates, top with the scallops and serve.
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