Recipe for Sauteed Sea Scallops with Summer Succotash and Basil
We are so excited that Chatter Magazine featured our recipe for Sauteed Sea Scallops with Summer Succotash and Basil in their September 2013 issue! This recipe is Nathan Lindley's contribution to their spread of Sustainable Samplings recipes to celebrate Serve & Protect week. This was the third annual event to promote more sustainable seafood harvesting and farming practices and education area consumers in how to conserve our fragile seafood resources.
The 2013 Serve and Protect week culiminated in a Cast Iron Cookoff between local chefs, including our own Michael Lindley, Matt Marcus (the 2012 Cast Iron Cookoff Champion), Nick Goeller of 212 Market, John Palacio of Porter’s Steakhouse, and Mac Casteel of Café on the Corner. Michael Lindley won first place tied with Matt Marcus with truly spectacular dishes featuring sustainably caught Gulf shrimp.
The recipe featured in Chatter Magazine features sustainably caught Scallops. Nathan Lindley advises using fresh, never-frozen scallops. Look for scallops from George’s Bank or New Bedford, Massachusetts for conservation-friendly origins. He also advices that “This dish works best when corn is at peak season and local peas or butter beans are available.” In other words, this is the perfect summer and early fall dish.
Estimate 4-6 scallops for each entrée.
- Pat scallops dry with a paper towel.
- Season lightly with salt and pepper.
- Prepare a pan with a light coating of vegetable oil (avoid olive oil as it will burn at high heat).
- Heat the pan at high heat until the oil shimmers. Place the scallops in the pan. Using your fingers or tongs, slide the scallops gently in the pan to allow a crust to form and to prevent sticking.
- When the side of the scallop in the pan has developed a light crust, turn the scallop over. Add one spoonful of butter. When the butter has melted, turn off the heat on the pan and allow the scallops to sit with no heat to finish cooking (don’t over cook them).
- 1 medium yellow onion
- 2 tbsp bacon fat (or substitute olive oil)
- 6 ears of corn, shucked and removed from the cob
- 2 cups fresh laday peas or butter means (fresh or highest quality frozen)
- 1-2 cups chicken stock (or vegetable stock)
- One tomato, seeded and cut into small cubes
- 2 tbsp butter
- Salt and Pepper
- Fresh basil, chiffonade (finely sliced into ribbons)
- Thinly slice onion.
- Add two tablespoons bacon fat to a pan and heat on medium (you may substitute olive oil for bacon, but you will lose some of the smokiness).
- Add the onion and sauté until fully cooked. Add the corn and coat in oil from pan. Add the field peas and one cup chicken stock.
- Bring to a boil and then remove from heat. Check corn and peas for desired doneness. If you would like the peas or corn cooked more, add more chicken stock and return to heat. If cooked to your liking, move to next step.
- Season with salt and pepper. Add butter and coat completely.
Place succotash in bowl or on rimmed plate. Allow some of the succotash liquid to form a sauce for the dish. Sprinkle with tomatoes. Place scallops on top of succotash. Garnish plate with basil chiffonade.