Sea Scallops With Summer Corn Succotash

POSTED: 10:33 am CDT July 28, 2008

UPDATED: 10:47 am CDT July 28, 2008

Serves 4

Scallops

Ingredients:

• 12 Each U-10 Sea Scallops
• Sea Salt, to taste
• Fresh Cracked Black Pepper, to taste
• 2 tbsp. Grape seed or Vegetable Oil
• 2 tbsp. butter, unsalted

Over medium heat, add oil to pan. Season scallops liberally with sea salt and black pepper. Place in pan and turn heat down to medium. Once scallops start to caramelize, add butter. Baste the scallops with the melted butter in the pan by using a spoon to poor it on top of the scallops. Once, scallops are golden brown, flip over and cook for 30 seconds.

Summer Corn Succotash

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Ingredients:

• 2 ears of fresh corn, corn cut off cob
• 1 zucchini, small dice
• 4 cipollini onions, quartered
• ½ red onion, small diced
• 2 garlic cloves, minced
• 1 red bell pepper, small diced
• 1 tbsp. fresh Italian parsley, finely chopped
• Kosher salt, to taste
• Fresh cracked black pepper
• 2 tbsp. olive oil
• 2 tbsp. butter

Sauté onions, red bell pepper, and corn in olive oil over medium high heat. Cook for 3 or 4 minutes or until vegetables start to caramelize; then add garlic, zucchini and cook for 5 more minutes. Add fresh herbs, butter, and season with salt and black pepper.

from Joe West, executive chef of the Delaware Café in Kansas City, Mo.