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
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!
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.
