Seared Diver Scallops With Brussels Sprout, Corn And Tomato Succotash

1. 1

   Preheat oven to 450 degrees. Cut brussels sprouts in half and put in a bowl. Drizzle with 1 tbsp olive oil, 1 tbsp of balsamic, and a pinch of salt and pepper. Toss to coat. Place sprouts, cut side down, on a foil lined baking sheet and roast in oven for 20-25 minutes until a deep brown. Remove from oven and set aside.

2. 2

   In a medium saute pan, heat 1/2 tbsp olive oil over medium high heat. Add garlic, corn and tomatoes and a pinch of salt and pepper. Saute for 5 minutes until the corn is starting to brown and the tomatoes release their juices. Add 1 tbsp balsamic, sprouts and basil and stir combine. Lower heat to simmer.

3. 3

   Pat the scallops dry and season with salt and pepper. Heat a large saute pan over medium high heat. Add 1 tbsp olive oil and swirl to coat. Add scallops to hot pan, making sure they have enough room between them. Sear for 4-5 minutes, until you get a nice brown color. Turn and cook for 2-3 minutes more until scallops are a bit firm but still have some give. Remove scallops from pan and de-glaze with the white wine. When it is almost completely reduced (this will happen quickly), add lemon juice and butter. Swirl the pan to melt the butter and incoporate the flavors.

4. 4

   Divide the succotash in the middle of 2 plates. Surround with the scallops and drizzle pan sauce on top.

* Per serving · 4 servings · Values may vary.