Waitrose and Partners
Seared scallops succotash

Seared scallops succotash

This North American-style dish is perfect for a Christmas dinner party. The succotash can be made ahead, so you can just sear the scallops at the last minute.

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Gluten free
  • Serves4
  • CourseStarter
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Ingredients

  • 1 tbsp Vegetable oil
  • 200g ASC-labelled Waitrose Frozen Scallops, defrosted
  • 15g unsalted butter
  • ½ x 25g pack flat leaf parsley, leaves finely chopped

Succotash

  • 50g unsalted butter
  • 1 clove/s garlic, finely chopped
  • 2 shallots, finely chopped
  • 1 carrot, finely chopped
  • 1 leek, finely chopped
  • 50ml dry white wine
  • 50ml double cream
  • 160g can sweetcorn, drained (water reserved)

Method

  1. For the succotash, put the butter in a pan over a low heat. Add the garlic, shallots, carrot, leek and a pinch of salt; cook until soft (about 10 minutes). Add the wine, cream and sweetcorn water; simmer until thickened (about 5 minutes). Turn off the heat, stir in the corn, season and set aside.

  2. Put a nonstick pan over a medium-high heat and add the oil. Season the scallops with salt; cook for 2 minutes. Add the butter, then turn the scallops over and cook for 1 minute more until cooked through and opaque. Transfer to a warm plate and season with a little sea salt.

  3. Divide the succotash among 4 bowls and arrange the scallops on top. Scatter over the parsley and serve.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,434kJ/ 345kcals

Fat

25g

Saturated Fat

13g

Carbohydrates

10g

Sugars

6.5g

Fibre

3.4g

Protein

17g

Salt

0.9g

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