Seared scallops are a favorite at our house. This dish or seared scallops on purple hull pea succotash was inspired after visiting a roadside vegetable stand a few summers ago. We picked up fresh ears of corn, and some purple hull peas. We then thought, what are we going to make with these fresh ingredients?
A fresh bowl of yum was born! We hope you love these seared scallops and succotash as much as we do!Print
- 10 Scallops
- 2 teaspoons Extra-virgin olive oil
- 1 medium red onion, chopped
- Salt to taste
- Fresh cracked pepper
- 1 teaspoon smoked paprika
- 2 cloves garlic, finely grated
- 1 fresh jalapeno, seeded, finely chopped
- 1 1/3 cup fresh purple hull peas
- Vegetable stock (just enough to cover the peas)
- 1 8 oz bag frozen edamame, or a 1 lb bag of edamame — shell it your self
- 2 ears corn
- 12 cherry tomatoes, quartered or halved.
Prepare Sea Scallops:
- Rinse sea scallops with cold water, then lay on double layer of paper towels, putting another double layer on top, patting dry.
- Leave for a few minutes to dry, then remove paper towels, place scallops on plate, and put in refrigerator until ready to sear.
- Have a cast iron skillet that is big enough not to crowd scallops ready to use.
Prepare Purple Hull Peas and Edamame:
- 1/2 teaspoon olive oil in a small pot. Add onion, sauté while stirring,, about 3 minutes. Add garlic; stir until fragrant, about 1 minute. Add hull peas and stock. Reduce heat to medium-low, cover, and simmer until tender (approximately 25 minutes). Remove from heat, strain and set aside.
- Steam Edamame for 1 minute in a covered dish in microwave. Set aside.
- Place corn, with husks still on, in Microwave on high for 3 minutes.
- After steamed corn cools enough to handle, remove husks and silk. (It will come off much easier, since it has been steamed!) Chop off large end of corn, so you can hold it steady upright on a cutting board. Use a sharp knife with downward motion to slice off corn kernels. Scrape corn into a bowl and set aside.
- Heat up large skillet with enough olive oil to lightly coat the bottom. Get it hot enough to really give the corn a golden brown. Toss in corn, stir to allow corn to cover bottom of pan. Allow to cook, and then stir and flip a few times. This can take a few minutes. You are looking for some golden color, with a little browning for flavor. Set aside in a bowl.
Sear scallops and finish succotash:
- Heat oil for scallops, on grill or stove top. Salt, pepper, and smoked paprika on scallops, then turn and season other side. When almost smoking hot, place scallops in pan. Now for a bit of time management! While scallops are searing, you will complete the succotash!
- Heat oil in large skillet, toss in chopped jalapeno, and sauté for 30 seconds, just enough to release the oils. Now, toss in strained purple hull peas, corn, and edamame. Toss in tomatoes, and stir to mix flavors and heat thru.
- Depending on scallop size, you will turn yours 2-3 minutes after you put into pan. Should have nice brown color. Flip to other side, and give another 2-3 minutes.
- Place Succotash mounded on plate and arrange scallops over top. Garnish with favorite herb or a lemon wedge! Pour wine. Bon Appetit!!
You can substitute frozen corn for fresh corn.