Scallops are easily one of my absolute favorite ingredients. There’s just something about their mild sweetness, unique texture, and ability to pair with just about anything that gets me every time. They also impress with little effort…
This recipe is relatively cheap (aside from the scallops), easy to prepare, and the flavors meld together beautifully. There are four components to the dish: tomatoes, scallops, jus, and succotash. I recommend putting the tomatoes in the oven first, cooking the sauce and the succotash at the same time, and starting the scallops right before dinner time.
- olive oil
- cherry tomatoes
- 3 ears of fresh corn on the cob, with the corn taken off the cob
- 1 medium red pepper, small dice
- 1 zucchini, small dice
- 1 summer squash, small dice
- 3 scallions or 1/2 a shallot or 2 tbs onions, fine dice
- 1 diced scallop & the feet from the other scallops
- 1 leek, diced
- 2 carrots, diced
- 1/2 onion, diced
- 1 cup of a mellow saison (we used a North Coast Le Merle)
- 1 sprig thyme
- 1/2 cup dry vermouth (or white wine or more beer – if using more beer, you may need to add a splash of white wine vinegar or something with more acidity)
- 1 cup of chicken stock
- 3 slices of bacon (optional)
- 6 – 10 dry packed, fresh, large scallops (quality matters here)
- a few sprigs of fresh thyme
- Turn the oven on to 400F
- Toss the cherry tomatoes in olive oil and season with salt and pepper
- Place on a sheet pan and roast for 20-25 minutes. They should still have their shape, but look like they are about to burst.
- Place a saucepan over medium high heat and add the oil for the jus. Add the onion and cook until transparent.
- Add the carrot to the jus sauce pan and cook until relatively tender; add the leek and cook for an additional 5 to 10 minutes until soft.
- Add the scallop feet + 1 diced scallop, sprig of thyme, dry vermouth, & saison
- Cook until it reduces to about 1/4 of the original amount of liquid
- Add the chicken stock and reduce by about half – to a consistency you’d be happy spooning over your final dish.
- Strain the sauce and place in a heat proof dish on the stove top to keep warm.
- While the sauce reduces, heat another saute pan over medium heat. Add the olive oil; when the oil is hot add the onion and cook until transparent.
- Add the red pepper to the succotash pan and cook for about 5 minutes
- Add the zucchini and summer squash and cook an additional 10 minutes or so.
- Corn time!
- Allow to cook over medium heat until the veggies are to the desired doneness (soft, but maintain a little bit of crunch)
- Add 1 tbs. butter and season to taste with salt and pepper. I also like to add a squeeze of fresh lemon and/or a splash of saison for an extra kick.
- You can now leave the succotash on the stove over low heat and remember to stir occasionally to keep it from burning on the bottom or turn the heat off and allow it to cool to room temperature (you’ll be using it shortly)
- Take the pan you just used for the sauce, wipe clean, and cook the chopped bacon. Heat until crispy. Remove the bacon and set aside.
- Salt the scallops on both sides.
- Remove some of the bacon grease so that only a couple of tablespoons are left in the pan. Turn the heat to high and add the scallops.
- Do not overcrowd the pan!!! You want the scallops to form a nice crust and this will not happen if you overcrowd the pan.
- Once they are nice and brown, turn the heat to medium and flip the scallops.
- Add 2 tbs of butter and 2 sprigs of thyme. Tilt the pan and use a spoon to baste the scallops with the melted butter.
- DO NOT OVERCOOK. The moment they turn opaque – they are done.
- Remove them from the pan.
- Plating time! Spoon the succotash on a plate and place scallops over the succotash. Add tomatoes to the side. Spoon the sauce over the scallops and top with the crispy bacon (I accidentally took a picture of the final dish pre bacon & saison jus, oops!)