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.
- Prepare15 mins
- Cook20 mins
- Total time35 mins
- 1 tbsp Vegetable oil
- 200g ASC-labelled Waitrose Frozen Scallops, defrosted
- 15g unsalted butter
- ½ x 25g pack flat leaf parsley, leaves finely chopped
- 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)
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.
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.
Divide the succotash among 4 bowls and arrange the scallops on top. Scatter over the parsley and serve.
Typical values per serving when made using specific products in recipe