Seared Sea Scallops Served Over Zucchini-Garlic Succotash! Here’s My Recipe To Scallop Heaven!

Digging Into These Plump Seared Scallops!

Like many of you #QuarantineLife has included a lot of cooking – and that means experimenting with food mashups!

I came up with this alternative to the standard “Sea Scallops Over Mashed Potatoes” dish, and wanted to share…first, it all begins with big, meaty Scallops!

Time To Make A Seared Sea Scallop Succotash!

Here’s how I made this dish!

To get started, you have to rinse the scallops, pat them dry and salt and pepper them – I let them sit out for a few minutes to dry, and I headed to the next part of the recipe:

My Version Of Succotash!

The official description of Succotash is corn and lima beans…but I say, it’s Succotash my way! #PandemicCooking!

If I was putting the Scallops on top of mashed potatoes in a more traditional way, then I would make garlic mashed potatoes using butter, but instead, I am going to sauté chopped garlic in olive oil for a few minutes…

It all begins with the garlic, as always, for me…I cook it slowly for several minutes, and there’s no harshness to the flavor, in fact its velvety smooth and almost caramelized in appearance…

Next up, dice one large Zucchini and add it to the garlic, with a bit of basil added, along with some salt and pepper…as for the portions it’s all to taste, you know what you like:

Finally I add some corn and cooked rice…I made the rice separately, so all I have to do is just bring all of it to life in the pan together for about five minutes…

Once it’s time to serve, I put my Succotash in a shallow larger size bowl as my base, and then it’s time to make the Scallops!

Heat butter in a frying pan to medium high, then put the Scallops in with room to move around a bit!

After 2-3 minutes, turn them over and let them go for the same amount of time.

It’s when you turn them over and you get the best smell – and sound of your meal!

Then, it’s time to plate the dish:

Wipe off the lip of the plate, add a bit of fresh basil over the top, and it’s time to dig in!

You can also make a Lemon/white wine/butter sauce as well, but you don’t need it!

I’ve been trying to have some fun with food during this pandemic, and that includes eating lots of seafood and trying to cook “Downton Abbey” style!

I made a “Seafood Newburg” from the unofficial cookbook, and if you click here to can see how it turned out:

https://johnrieber.com/2021/02/04/heres-a-deliciously-royal-seafood-newburg-recipe-bite-into-my-downton-abbey-dinner-and-a-movie/

I have also been cooking with the legendary “Master Of Horror” Vincent Price:

You see, Price was also a lover of food, and released many cookbooks!

Click here to see how his “Game Hen” recipe turned out for me!


https://johnrieber.com/2020/10/15/halloween-dinner-and-a-movie-with-vincent-price-the-horror-stars-game-hens-served-in-a-theater-of-blood/

If you enjoy these posts, why not subscribe and never miss out? It’s easy, and there are NO ads of any kind, just stuff I like…click on the main page and “follow” me on the upper right…

https://johnrieber.com

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Categories: Books / Media, cookbooks, Food, food blog, Food Review, Memoirs, Recipes, Wacky Food

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14 replies

  1. A good take on succotash. Love the cookbooks.

    Liked by 1 person

  2. Looks delicious, John… I do love scallops and they are nicely browned 🙂 x

    Liked by 1 person

  3. Looks better than the original! Love the zucchini.

    Liked by 1 person

  4. the scallops look wonderful, and glad you could use up more of the corn!)

    Like

  5. I love scallops, John. But the only thing I know about succotash is when Sylvester the cartoon cat used to say “Suffering Succotash”. 🙂
    Best wishes, Pete.

    Liked by 1 person

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