Dinner Tonight: Scallops With Corn And Fava Bean Succotash Recipe

1. 1

   Bring a pot of salted water to boil and prepare a bowl filled with ice water. Plunge the fave beans into the water and cook for 2-3 minutes, then remove with a slotted spoon to the ice bath to cool quickly (save the water for cooking the peas). Once cool, take the beans and remove the tough outer layer, which should slip away easily to reveal the bright green bean inside. Cook the peas for 2-3 minutes in the boiling water and then transfer them to the ice water as well, draining once cool.

2. 2

   In a large (12-inch) skillet, heat 3 tablespoons of the oil over medium heat. Add the garlic and cook for a minute, then add the corn and cook for an additional 4-5 minutes. Add the peas, zucchini, and milk and cook until most of the moisture has evaporated and absorbed into the vegetables. With a few minutes left of cooking, add the fava beans and butter. Remove from the heat and quickly stir in the basil leaves.

3. 3

   In the meantime, season the scallops generously with salt and pepper and heat the remaining olive oil over high heat in a non-stick skillet large enough to hold the scallops comfortably. When the oil is shimmering and almost smoking, add the scallops to the pan and cook them, untouched, for about 5 minutes, until they develops a golden crust.

4. 4

   Divide the succotash among plates and top with the scallops. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.