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Herb Dusted Scallops with Local Corn Succotash

Date Added: Aug 12, 2010 Continental Appetizers
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Prep Time

8 mins

Cook Time

7 mins

Ready In

15 mins

Serving

1

*to adjust serving size click on "serving box".

Description

Fresh local scallops marinated in with fresh herbs. Pan seared and served over a saute of fresh local corn and dice squash. Easy and Delicious. Can be made as an appetizer or entree.


Ingredients

  • 4  Each Sea Scallops, Fresh
  • 1
  • 1  Tea Spoon(s) Tarragon, chopped
  • 2
  • 1  Tea Spoon(s) Chives, chopped
  • 3
  • 1  Tea Spoon(s) Chervil, chopped
  • 4
  • 1  Table Spoon(s) Olive oil
  • 5
  • 1  To Taste Salt, Kosher
  • 6
  • 1  To Taste White pepper
  • 7
  •  As Needed Local Corn Succotash
  • 8
  •  As Needed Roasted Tomato Vinaigrette
  • 9

Directions

    1. Season the scallops with olive oil, salt, white pepper and herbs
    2. Sear on high heat until one side is a rich brown
    3. Finish in 350 degree oven for 4 to 6 minutes
    4. Plate up with succotash and arrange the scallops on top
    5. Finish the dish with the Roasted Tomato Vinaigrette

    Local Corn Succotash

    Ingredients

  • 1/3 Cup(s) Yellow Squash, medium dice
  • 1/3 Cup(s) Zucchini, medium dice
  • 2/3 Cup(s) Corn, fresh off the cob
  • 1 Table Spoon(s) Water
  • 1 Table Spoon(s) Olive Oil
  • 1 Tea Spoon(s) Butter
  • 1 Tea Spoon(s) Chives, chopped
  • 1 Tea Spoon(s) Tarragon, chopped
  • 1 Tea Spoon(s) Chervil, chopped
  • To Taste Kosher Salt
  • To Taste White pepper
  • Directions

    1. In hot saute pan add oil and saute the vegetables with salt and pepper
    2. When vegetables are hot, add the water to steam up the vegetables
    3. Finish with fresh herbs and butter
    4. Taste and adjust for seasoning

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