Grilled Sea Scallops with Smoky Succotash

Serves:
2 people
Prep Time:
00h 15
Cook Time:
00h 20

Grilled sea scallops are always a good choice. We upgraded a traditional succotash recipe with bacon, smoked paprika, and cilantro for a light side dish. A quick and easy meal that can be enjoyed year-round.

 

Wine Pairing: Oaked Chardonnay, Pinot Gris or Muscadet

Share with your friends

Ingredients and Method

Ingredients

  • FOR SCALLOPS:
  • 12 ounces large sea scallops, U-10
  • 2 tablespoons vegetable oil
  • freshly ground black pepper
  • kosher salt
  • FOR SUCCOTASH:
  • 1 tablespoon butter, unsalted
  • 2 strips smoky bacon, diced
  • 2 tablespoons vegetable oil
  • 3/4 cup sweet corn, fresh
  • 1/2 cup red pepper, diced
  • 1/4 cup red onion, diced
  • 1/4 cup soybeans, fresh
  • 1 teaspoon smoked paprika
  • 1 tablespoon fresh cilantro, chopped
  • kosher salt
  • freshly ground black pepper
  • 1 lime, cut into wedges

Method

  1. COOK SUCCOTASH: Preheat a medium skillet over medium-high heat, add the oil. Add the bacon and onion sauté for 2 minutes add the red pepper and cook for another minute. When the onion looks translucent add the corn and soy beans, cook until hot and warmed through 2-3 minutes. Remove from heat and add in the butter, paprika and season to taste with salt and pepper. Toss in the cilantro right before serving.
  2. PREP SCALLOPS: Preheat grill to medium high heat. Pat the scallops dry with paper towels, oil and season with salt and pepper.
  3. GRILL SCALLOPS: Place the scallops on the grill, cook for 1-2 minutes per side, just until warmed through.
  4. SERVE: Plate the succotash using a slotted spoon in the center of your dish arranging the warm scallops atop. Spoon some of the leftover succotash sauce over the dish. Add a sprig of cilantro and a squeeze of fresh lime.
Products you will need