Seared Sea Scallops With Lobster Succotash


Serves 4

16 large dry scallops
6 oz. Cooked lobster meat
4 oz. Lima or fava beans
4 oz. Green beans, cut into 1" pieces
4 oz. Corn
2 oz. Roasted red peppers, small diced
4 oz. Diced red onions
2 cups heavy cream
Salt and pepper


Use dry scallops if possible. These are scallops that are not injected with water. They have much more flavor than the normal wet sea scallops you would normally find in the grocery store.

To sear the scallops:
heat a sauté pan with a touch of grapeseed oil, or vegetable oil, until smoking hot. Season the scallops with salt and pepper and place them in the pan flat side down. Leave on high heat for about 30 seconds to create a nice caramelized color. Flip scallops and place in 500 degree oven for about two minutes. Scallops should be a nice golden brown on both sides. Serve atop lobster and corn succotash.

For the succotash:
in a warm pan add a touch of oil and the red onions and slowly cook at moderate heat for about one minute. Add the rest of the vegetables and mix thoroughly. Add heavy cream and start to reduce. Just before the desired thickness of the sauce is achieved add the lobster meat and season with salt and pepper. Continue to cook until slightly thick.
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