The thing with corn is you can’t stagger it. When it’s ready, it’s ready and you have to find things to do with it. I like to make a garden fresh version of the classic Southern favorite, Succotash. Traditionally it is made with sweet corn, lima beans and sometimes okra. I use tomatoes, black beans, green pepper, and lots of fresh herbs instead and serve it with perfectly pan seared scallops.
|Corn on the Cob (4)||1 Pound Scallops||Olive Oil|
|Onion (1)||1 can Black Beans||Salt & Pepper|
|Green Pepper (1)|
|Cherry Tomatoes (24)|
|Fresh Basil (bunch)|
|Fresh Parsley (2 sprigs)|
Prepare 1 pound of sea scallops by removing and discarding the hard muscle that is attached to the side of the scallop. Rinse under cold water and pat dry with paper towels. Be thorough. If they are not completely dried, they will not brown properly. Salt and pepper the scallops and set aside.
Husk and remove the silk from 4 ears of corn. Cut the corn from the cob. Make cutting easy, cut the corn over a small bowl that has been placed in a larger bowl. This keeps everything nice and tidy.
Peel and dice 1 small onion. Remove stem and seeds from 1 green pepper and diced in small pieces. Dice 1 cup of cherry tomatoes. Rinse and pat dry 1/4 cup fresh basil and 2 sprigs of parsley, roughly chop.
Heat 3 tablespoons oil in a large skillet. Add the onion, green peppers, and corn to the skillet and season with the salt and pepper. Cook for 7 -8 minutes, or until the veggies are tender. Stir in the tomato and cook another 2 – 3 minutes. Remove from heat.
Rinse and drain 1 can (15.5 ounces) black beans and mix in the corn mixture with the chopped basil. Taste and salt and pepper if needed. Set aside but, keep warm.
Clean out the skillet with paper towels and heat 1 tablespoon oil until hot. Place the scallops in the skillet leaving space between them. Brown for 4 – 5 minutes and flip over and brown the other side for 4 minutes.
Drizzle some black lime oil on a serving plate. Spoon some of the corn mixture onto the plate and top with 3 – 4 scallops. Garnish with chopped parsley.
- 1 pound scallops
- 4 tablespoons olive oil, divided
- 4 ears of corn, cut from cob
- 1 small onion, chopped
- 1 medium green pepper, diced
- 1 cup cherry tomatoes, halved
- 1 can black beans, rinse and drain
- 2 tablespoons fresh parsley, chopped
- Salt and Pepper, to taste
- 1/4 cup fresh basil, chopped
Rinse scallops and dry thoroughly. Salt and pepper; set aside.
Heat oil in a large skillet. Add the onion, peppers, and corn and season with the salt and pepper and cook for 7 -8 minutes, or until tender.
Add the tomatoes and cook until tender, about 2-3 minutes. Remove from heat.
Stir in the beans and basil and season with more salt and pepper, if needed.
Clean the skillet with a paper-towel. Heat another tablespoon of olive oil in the pan. Add the scallops and heat for 4-5 minutes, turn and cook the other side for another 4 minutes.
Sprinkle with parsley and serve.