Sweet Corn Succotash Recipe

Name: Sweet Corn Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 pound scallops; 4 ears corn, kernels cut from the cob; 2 tablespoons grapeseed oil; 1/4 cup sliced shallots; 1 cup chanterelle mushrooms; 1 cup blanched and peeled fava beans; 1 cup diced, roasted carrots; 1 cup grilled sweet corn kernels; 2 1/2 cups sliced fresh chervil; Salt and pepper

Servings: persons

2 tablespoons olive oil
1 pound scallops
4 ears corn, kernels cut from the cob
2 tablespoons grapeseed oil
1/4 cup sliced shallots
1 cup chanterelle mushrooms
1 cup blanched and peeled fava beans
1 cup diced, roasted carrots
1 cup grilled sweet corn kernels
2 1/2 cups sliced fresh chervil
Salt and pepper

1
In a medium size skillet, heat up the olive oil on high heat and sear the scallops for approximately 2 minutes on each side.
2
Set aside and keep warm.
3
Using a sharp knife cut the corn kernels off of the cob and put through a vegetable juicer.
4
Place the corn juice into a small saucepot and bring to a simmer.
5
Cook the corn sauce until it starts to thicken.
6
Set aside and keep warm.
7
Heat the grapeseed oil in a large saute pan over medium high heat.
8
Add the shallots and saute until they begin to soften, about 3 minutes.
9
Add the mushrooms and saute for 4 minutes.
10
Add the remaining vegetables and saute until heated through, about 3 minutes.
11
Transfer the Sauteed vegetables into a medium-size mixing bowl and toss with the warmed sweet corn sauce and chervil.
12
Season with salt and pepper.
13
To serve, place the succotash in the center of the plate, top with a few seared scallops, and drizzle some of the corn sauce around the plate.

314

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 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 pound scallops, 4 ears corn, kernels cut from the cob, 2 tablespoons grapeseed oil, and more.

Yes, Sweet Corn Succotash falls under the General 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.

Sweet Corn Succotash

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