Seared Scallops with Succotash

Name: Seared Scallops with Succotash
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Southern
Ingredients: 4 Tbsps chives, minced and separated; 4 ears fresh corn kernels; 473 milliliters green beans, trimmed and cut into ½ pieces; 4 servings kosher salt and fresh ground black pepper, to taste; 1 Tbsp olive oil; 2 Tbsps fresh oregano, minced; 3 Tbsps unsalted butter

The recipe Seared Scallops with Succotash is ready in about 20 minutes and is definitely an outstanding gluten free and vegetarian option for lovers of Southern food. One serving contains 208 calories, 4g of protein, and 13g of fat. This recipe serves 4. If you have chives, ears corn kernels, oregano, and a few other ingredients on hand, you can make it.

Instructions

Make the succotash: Melt the butter in a large saute pan set over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the leek and cook, stirring often, until it begins to soften but is not yet colored. About 2 minutes.

Ingredients you will need

Leek

Heat the olive oil in a large non-stick or cast iron skillet set over medium-high heat until very hot but not quite smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the scallops in batches to avoid crowding. Cook the scallops undisturbed on one side about 3 minutes until a nice golden crust forms. Flip them over and cook an additional minute or two until they are barely translucent in the center.Gently reheat the succotash if necessary and serve the scallops on top. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Scallops

Crust

Garnish with remaining chives.

Ingredients you will need

Chives

Equipment

Frying Pan

Ingredients

Servings:

4Tbsps

chives, minced and separated 4

ears fresh corn kernels 473milliliters

green beans, trimmed and cut into ½" pieces 4servings

kosher salt and fresh ground black pepper, to taste 1Tbsp

olive oil 2Tbsps

fresh oregano, minced 3Tbsps

unsalted butter

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Schlossgut Diel Nahe Riesling Kabinett. It has 4.2 out of 5 stars and a bottle costs about 23 dollars.