SEARED SCALLOPS OVER SUCCOTASH

Seafood|Gluten-free

Ingredients

The Scallops:

1 cup warm water

1 tablespoon salt

1 tablespoon brown sugar

2 tablespoons lemon juice

1 teaspoon peppercorns

1 heaping cup ice

1 pound sea scallops

2 tablespoons butter

1 tablespoon olive oil

The Succotash:

2 slices bacon

6 tablespoons butter

1 small onion, chopped

4 cups fresh steamed corn, sliced off the cob

2 cups frozen baby lima beans, thawed

1 teaspoon salt

1 ½ teaspoons black pepper

1 cup light cream

2 cups cherry tomatoes, cut in half

Instructions

Brine the scallops for 2 hours. Combine the warm water with the salt, brown sugar, lemon juice and peppercorns in a small bowl. Stir until the salt and sugar dissolves. Add the ice and stir until the brine is cold. Place the scallops in the brine and let sit in the fridge for 2 hours.

To make the succotash, cook the bacon in a large deep skillet until crispy. Remove and chop. Set aside.

Add the butter to the bacon drippings in the pan and cook the onion until soft, about 2 minutes. Add the corn, lima beans, salt, and pepper to the pan. Cook for 3-4 minutes, stirring frequently.

Add the cream and tomatoes. Bring to a boil. Reduce the heat to low and cook, stirring frequently, for 2 minutes. Keep warm while you cook the scallops.

Remove the scallops from the brine and pat completely dry with paper towels. Heat the butter and olive oil in a large skillet over medium high heat until almost smoking. Place the scallops in the hot pan, careful not to crowd them. Sear for 2 minutes on the first side until golden brown. Flip and sear for 1 – 1 ½ minutes on the second side until just barely cooked through. Timing will depend on the size of the scallops.

Serve the scallops over the succotash hot in shallow bowls so you don’t lose any of that yummy milky broth.