Seared Diver Scallops With Brussels Sprout, Corn And Tomato Succotash Recipe

Name: Seared Diver Scallops With Brussels Sprout, Corn And Tomato Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10-12 brussels sprouts, outer leaves and stems removed; 1 Cup Frozen corn, thawed (use fresh if in season); 10-12 Heirloom cherry tomatoes, halved (could use grape tomatoes as well); 2 1/2 Tbsp Olive Oil, divided; 2 Tbsp Balsamic vinegar, divided; 1 Tbsp Chopped fresh basil; 1 clove minced garlic; 8-10 Diver scallops, muscle removed (number depends on size of scallops and appetite); 1/4 cup dry white wine; 1 Tbsp fresh squeezed lemon juice; 1/2 Tbsp of butter; Salt and Pepper

Servings: persons

10-12 brussels sprouts, outer leaves and stems removed
1 Cup Frozen corn, thawed (use fresh if in season)
10-12 Heirloom cherry tomatoes, halved (could use grape tomatoes as well)
2 1/2 Tbsp Olive Oil, divided
2 Tbsp Balsamic vinegar, divided
1 Tbsp Chopped fresh basil
1 clove minced garlic
8-10 Diver scallops, muscle removed (number depends on size of scallops and appetite)
1/4 cup dry white wine
1 Tbsp fresh squeezed lemon juice
1/2 Tbsp of butter
Salt and Pepper

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

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10-12 brussels sprouts, outer leaves and stems removed, 1 Cup Frozen corn, thawed (use fresh if in season), 10-12 Heirloom cherry tomatoes, halved (could use grape tomatoes as well), 2 1/2 Tbsp Olive Oil, divided, and more.

Yes, Seared Diver Scallops With Brussels Sprout, Corn And Tomato Succotash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Diver Scallops With Brussels Sprout, Corn And Tomato Succotash

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