Jumbo Day Boat Scallops Recipe
Corn succotash, bacon, edamame, red onion, bell pepper, cherry tomato & sweet corn puree
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Ingredients
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Seafood
Vegetables
Meat
Condiments
Method
Preparation
Prepare the Corn Puree
In a blender, combine the sweet corn with a splash of water and blend until smooth. Set aside.
Cook the Bacon
In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels, then crumble into pieces.
Sauté the Vegetables
In the same skillet with bacon drippings, add olive oil if necessary. Sauté the red onion, bell pepper, and edamame until softened, about 5-7 minutes. Add halved cherry tomatoes and cook for an additional 2 minutes. Season with salt and pepper.
Cooking the Scallops
Plating
Serve
On a plate, spread a layer of corn puree, top with the vegetable succotash, and place the seared scallops on top. Garnish with crumbled bacon and serve immediately.
