Summer Scallops With Sweet Corn & Tomato Succotash

Name: Summer Scallops With Sweet Corn & Tomato Succotash
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 4
Cuisine: Southern
Ingredients: 2 Tbsps chopped basil, plus 3 leaves julienned for garnish; 1 Tbsp butter; 2 teaspoons cumin; 5 ears of corn, kernels removed; 1 garlic clove, minced; 1 lemon, juiced; 2 Tbsps olive oil; 3 plum tomatoes, seeded and roughly chopped; 1 teaspoon salt; 907 grams scallops; 0 teaspoons turmeric; 1 medium sweet vidalia onion, finely diced

The recipe Summer Scallops With Sweet Corn & Tomato Succotash is ready in around 23 minutes and is definitely an awesome gluten free and pescatarian option for lovers of Southern food. For $5.23 per serving, you get a main course that serves 4. One portion of this dish contains approximately 32g of protein, 13g of fat, and a total of 381 calories. It will be a hit at your The Fourth Of July event. If you have turmeric, butter, ears of corn, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Ingredients

Servings:

2Tbsps

chopped basil, plus 3 leaves julienned for garnish 1Tbsp

butter 2teaspoons

cumin 5

ears of corn, kernels removed 1

garlic clove, minced 1

lemon, juiced 2Tbsps

olive oil 3

plum tomatoes, seeded and roughly chopped 1teaspoon

salt 907grams

scallops 0teaspoons

turmeric 1medium

sweet vidalia onion, finely diced

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Santan Ema Reserve Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.