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
-- 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.
-- 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
-- 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
-- Salt and pepper
-- 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