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Recipe Detail Page
Scallop Succotash
Holiday 2007
This creamy sauce highlights the scallops and gives the vegetables a rich taste.
Serves 6 as an appetizer or 3 as a main course
2 tbsp (25 mL) butter
2 cups (500 mL) diced zucchini
1 cup (250 mL) shelled, defrosted edamame
One 540 mL can white beans, drained and rinsed
1 tsp (5 mL) chopped garlic
1 tsp (5 mL) chopped fresh thyme
12 large scallops
Salt and freshly ground pepper
2 tbsp (25 mL) olive oil
½ cup (125 mL) white wine
1 cup (250 mL) whipping cream
Garnish
2 tbsp (25 mL) chopped parsley
1. Heat butter in a large skillet over medium heat until sizzling. Add zucchini and sauté for 2 minutes or until beginning to brown. Add edamame, white beans, garlic and thyme and sauté for 3 minutes or until white beans are hot and flavours are amalgamated. Season with salt and pepper and reserve.
2. Season scallops with salt and pepper. Heat a separate skillet over medium-high heat until hot. Add oil and when very hot add scallops and sear on both sides for 2 minutes per side or until browned but still slightly opaque inside. Remove scallops and reserve.
3. Lower heat and add wine. Bring wine to boil scraping any bits into liquid. Reduce until only 2 tbsp (25 mL) remains. Add cream and bring to boil. Boil for 3 minutes or until cream thickens. Stir in reserved vegetables and simmer for 2 minutes to combine flavours. Place vegetable mixture in the centre of 6 plates and top with scallops.
Serves 6 as an appetizer or 3 as a main course
