Wild Sea Scallops w/Summer Succotash
INGREDIENTS
1 bag 44 North of Maine Sea Scallops
4 slices of bacon, cooked crisp
1/2 a white onion, chopped
5 oz. of fresh okra, chopped
8-10 grape tomatoes, halved
4 cloves garlic, minced
1/2 cup of corn
1/2 cup of lima beans
1/4 cup heavy cream
2 tablespoons of butter
1/4 cup of fresh chive, chopped
1/4 cup of fresh parsley, chopped
PREPARATION METHOD
- Start by cooking 4 slices of bacon in a in a large nonstick pan over medium-high heat until crisp and transfer to a paper towel-lined plate to cool.
- Remove the rendered fat from the skillet and place pan on medium heat. Pat dry your sea scallops and season with salt and pepper. Cook scallops for 2-3 minutes or until golden brown, flip scallops and baste while cooking for an additional 1-2 minutes. Transfer to a plate to rest.
- Add chopped onion, okra, and garlic to the pan and cook until is starts to soften, about 3 minutes or so. Then add corn, lima beans, and tomatoes, and cook until heated through, tossing frequently. Add a small cup of creamy and continue to heat for 3-4 minutes.
- Plate your creamy succotash, add your perfectly seared scallops and garnish with chopped bacon and chives. Add a little salt and pepper to taste and voila, a simple summer meal!
