Pan-seared Scallops with Summer Succotash


  • 1 yellow bell pepper, chopped
  • ¼ cup buttermilk
  • 3 teaspoons olive oil, divided
  • 1 (8-ounce) bag frozen shelled edamame, thawed
  • Black pepper, to taste
  • 1 ½ pounds sea scallops
  • 4 cups fresh corn kernels (about 7 ears) or 2 (10-ounce) packages frozen whole-kernel corn, thawed
  • + 4 more ingredients
    • 2 tablespoons cider vinegar
    • 1 finely chopped shallot
    • 2 tablespoons fresh chopped tarragon or basil, plus sprigs for garnish
    • 1 large garlic clove, minced

1. Rinse scallops, and pat dry. Pull muscle from side of scallops, and discard. Season with pepper, to taste.2. Heat 2 teaspoons olive oil in a medium nonstick or well-seasoned cast-iron skillet over moderately high heat. Cook scallops, turning once, 4 minutes (depending on size of scallops) or u...

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