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Sea Scallops on Succotash
Sea Scallops on Succotash

Before you jump to Sea Scallops on Succotash recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Save Money In The Kitchen.

Until fairly recently anyone who indicated concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared responsibility we have for turning things around. The experts are agreed that we cannot adjust things for the better without everyone’s active contribution. This should happen soon and living in approaches more friendly to the environment should become an objective for every individual family. The cooking area is a good place to start saving energy by going a lot more green.

Changing light bulbs is actually as good an area to begin with as any. Do this for the entire house, not just the kitchen. The typical light bulbs are the incandescent type, which should be replaced with compact fluorescent lightbulbs, which save energy. Although costing a little more originally, these bulbs last as long as ten of the standard type as well as using a lot less energy. One of the pluses is that for every one of these lightbulbs used, it ensures that approximately ten normal lightbulbs less will probably end up at a landfill site. You also have to acquire the routine of turning off the lights when there is nobody in a room. In the kitchen is where you’ll regularly discover members of a family, and often the lights may not be turned off until the last person goes to bed. This additionally happens in the rest of the house, but we are trying to save money in the kitchen. Make a habit of having the lights on only when they are needed, and you’ll be amazed at the amount of electricity you save.

From the above it should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is reasonably uncomplicated to live green, after all. Mostly, all it will take is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to sea scallops on succotash recipe. To make sea scallops on succotash you need 14 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Sea Scallops on Succotash:
  1. Provide 1 1/2 lb sea scallops
  2. Prepare 2 tbsp olive oil
  3. Use 1 large red shallot , diced
  4. Get 1 Sweet mini peppers ( I used 1 orange 1 red and 1 yellow) seeded and diced
  5. You need 1 Kernels from 2 ears sweet corn
  6. Use 3/4 cup Fresh green beans cut into 1/2-inch pieces
  7. Take 2 tbsp dry white wine
  8. Provide 1/2 cup water
  9. You need 1 Baby cucumber, diced
  10. Get 2 tbsp unsalted butter
  11. Use 1/4 cup Coarsely chopped fresh cilantro
  12. Prepare 1/4 cup Coarsely chopped fresh basil
  13. You need 1 tsp sea salt
  14. Take 1 tsp Freshly ground black pepper
Steps to make Sea Scallops on Succotash:
  1. Pull off the small white piece of muscle attached to the side of each scallop (some might not have it). Pat scallops dry on paper towels and season lightly with salt.
  2. Heat oil in a large heavy -bottomed skillet over high heat. When the pan is very hot, use tongs to lower in each scallop,flat side down. Cook,without shaking or moving, until the undersides are a deep brown. Flip scallops and brown the other side (if they stick, loosen with the edge of a sharp metal spatula). Place scallops on a warm platter and cover loosely with foil.
  3. Lower heat to medium, add red shallot and sweet mini peppers to the same pan,and stir until softened, 2-3 minutes. Stir in corn, beans, wine,water and 1 teaspoon sea salt. Cook, stirring from time to time, until about half of the liquid boils away and the vegetables are nearly cooked through.
  4. Add cucumber and cook for 1 minute to heat through. Stir in butter until it melts, then cilantro and basil. Tip any juices that have collected under the scallops into the succotach. Taste and add black pepper and more salt if you like.
  5. Spoon the succotash onto warmed dinner plates. Add scallops and serve.

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