Chef notes
I love this recipe because it is a fantastic light dinner or lunch and the perfect way to utilize the abundance from your garden. We love doing this dish at Talula's Table with morning-picked corn and our handmade butter.
Technique tip: Turn butter into a more flavorful toasty experience by making brown butter. This adds more flavor and allows you to use less.
Swap option: Any garden-fresh veggie such as zucchini, squash, pole beans, lima beans, etc. can be added to this corn and scallop dish. Succotash is wonderfully versatile!
Ingredients
- 1 pound scallops, patted dry
- Salt and freshly ground black pepper, to taste
- 2 tablespoons butter
- Olive oil
- 1 stick (4 ounces) butter, browned and strained
- 1 splash white wine or beer
- 2 cups fresh corn kernels corn, lightly boiled
- 1/2 cup colorful heirloom cherry tomatoes, cut in half
- 1/3 cup torn fresh herbs (such as basil, parsley, dill, licorice, tarragon), loosely packed
- Fresh lemon juice
Preparation
1.Season the scallops with salt and pepper.
2.Heat 2 tablespoons of butter and a touch of olive oil in a large sauté pan until almost smoking. Add the seasoned scallops in single layer, searing for 1½ minutes per side or until golden brown. Remove from the pan and discard the butter and oil.
3.Add the browned butter to the pan, a splash of leftover white wine or beer, and gently sauté. Add the corn, scallops, tomatoes and torn herbs just before platting.
4.Serve on your favorite platter with a generous squeeze of bright lemon.
