Seared Sea Scallops With Succotash Recipe

Name: Seared Sea Scallops With Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 sea scallops Large Fresh, halved; 1 tablespoon curry powder; 8 quail eggs; 1 lemon; 1 knob butter; sea salt; black pepper; extra-virgin olive oil; 1 knob corn kernels fresh, sliced off the cob; 1 tablespoon prosciutto chopped, di Parma or Pancetta; 300 grams brussels sprouts roots removed, julienned; 1/2 cup dry vermouth or Sherry; 1 knob butter; 2 teaspoons cream; 2 cloves garlic chopped; black pepper 8. tonnes of; sea salt; extra-virgin olive oil; 2 tablespoons capers rinsed and dried; 1 handful fresh oregano chopped; 2 teaspoons dijon mustard; 1 shallots chopped; 1 tablespoon champagne or White Wine Vinegar; 1 tablespoon lemon juice; sea salt; black pepper; 1/2 cup extra-virgin olive oil; black truffle oil garnish

Servings: persons

4 sea scallops Large Fresh, halved
1 tablespoon curry powder
8 quail eggs
1 lemon
1 knob butter
sea salt
black pepper
extra-virgin olive oil
1 knob corn kernels fresh, sliced off the cob
1 tablespoon prosciutto chopped, di Parma or Pancetta
300 grams brussels sprouts roots removed, julienned
1/2 cup dry vermouth or Sherry
1 knob butter
2 teaspoons cream
2 cloves garlic chopped
black pepper 8. tonnes of
sea salt
extra-virgin olive oil
2 tablespoons capers rinsed and dried
1 handful fresh oregano chopped
2 teaspoons dijon mustard
1 shallots chopped
1 tablespoon champagne or White Wine Vinegar
1 tablespoon lemon juice
sea salt
black pepper
1/2 cup extra-virgin olive oil
black truffle oil garnish

1
1. Subtly dust scallops with curry powder, salt and pepper.
2
2. Lightly coat with zest.
3
3. Get a pan searing hot, add butter.
4
4. Sear scallops 30 secs a side, add a touch of EVOO to stop it from burning then further sear it for 15 secs.
5
5. Remove immediately and let it rest on a wire rack.
6
6. Using a paring knife, tap on the tip of the quail's egg to crack. (unless u have tiny and sharp fingernails) Cook eggs on the same pan for 20secs, remove and set aside.
7
1. Get a pan searing hot, add butter, garlic and prosciutto.
8
2. When garlic starts to turn golden brown, add in corn and brussels. Toss. Saute for 2 mins.
9
3. Add vermouth. Reduce. Season lightly with salt but lots of black pepper. Add a touch of EVOO if it looks like its starting to burn.
10
4. Saute until brussels are tender, turn off heat.
11
5. Stir in cream and set aside.

1019

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 28 ingredients. The key ingredients include: 4 sea scallops Large Fresh, halved, 1 tablespoon curry powder, 8 quail eggs, 1 lemon, and more.

Yes, Seared Sea Scallops With 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.

That's it — enjoy your meal!

Seared Sea Scallops With Succotash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions