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What's Cookin': Summer Scallops

Summer is the perfect time for fresh veggies and seafood…so how about some seasonal scallops, alongside a savory succotash? 7's Sarah French shows us what's cooking!

Pan Seared Scallops, Parsnip Puree, Summer Succotash, Corn Veloute

Parsnip Puree:


-- 2 peeled fresh parsnips

-- 3 cups milk

-- 2 tablespoons butter

-- pinch of kosher salt


-- Peel and chop parsnips into smaller pieces

-- Place in a small pot and cover with milk

-- Simmer until tender

-- Using a slotted spoon, place parsnips in a blender with enough liquid to puree until smooth.

Summer Succotash:


-- 1 heirloom tomato, diced

-- 1 heirloom squash, diced and roasted

-- 1 fresh shucked corn, cut off the cob and roasted

-- 1 BU. Basil leaves, torn

-- Salt and pepper to taste

-- Olive oil


-- Mix all ingredients together

-- To reheat: Add Succotash to a small pot or sauté pan with chopped garlic and a pad of butter. Season with kosher salt

Corn Veloute:


-- 2.5 corn kernels

-- 2 cups corn stock

-- 1/4 cup butter

-- Pinch of salt


-- Place corn kernels in a pot and cover with corn stock, simmer until corn is tender.

-- Add butter to pot and melt.

-- Add all ingredients to high speed blender and puree, pass through a chinois.



-- 3 large (U-10) Scallops per person

-- Oil

-- Salt and pepper

-- Butter

-- Pinch of fresh thyme


-- Pat scallops dry and season with salt and fresh cracked black pepper

-- Heat oil in a pan until just smoking

-- Place scallops in pan and let sear to a nice golden brown about 1 minute

-- Flip and add thyme and butter

-- Baste with butter for about 1 minute

-- Remove and plate