Seared Scallops with Succotash

Seared Scallops with Succotash
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Succotash was a bean dish adapted by the early settlers from the Native Americans. It makes a light, flavorful and summery base for seared scallops.

Category: seafood


3 T unsalted butter
1 large leek, white and pale green parts, halved lengthwise, cut into 1/2" pieces and well rinsed
1 red bell pepper, cored, trimmed and cut into 1/2-inch dice
1 (15oz) can lima beans, drained and rinsed
2 c green beans, trimmed and cut into 1/2" pieces
4 ears fresh corn kernels
4 T chives, minced and separated
2 T fresh oregano, minced
kosher salt and fresh ground black pepper, to taste
1 T olive oil
12 large sea scallops, tough muscles removed


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Added 11 years ago by:
Greg Henry Greg Henry
     43 recipes
8 people cheffed this recipe
Lisa Evans WoodNaomie SohierJennifer Seiley-PiattAndrea PierceMichelle HodgsonMolly SaenzNancy Lusty MorrisseyGreg Henry
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