Ingredients:

  • 25 lbs Dry-packed Sea Scallops (large)
  • 2 Tbsp Neutral High-Heat Oil (e.g., grapeseed or canola)
  • 1 Tbsp Unsalted Butter
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 2 cups Fresh Corn Kernels (approx. 3 large ears)
  • 1 cup Cherry or Grape Tomatoes, halved
  • 1 small Shallot, finely minced
  • 2 cloves Garlic, finely minced
  • 2 Tbsp Chicken or Vegetable Stock (low sodium)
  • 1 tsp Freshly Squeezed Lemon Juice
  • 1/4 cup Fresh Basil, roughly chopped
  • 1 Tbsp Extra Virgin Olive Oil

Instructions:

  1. Prep Vegetables: Mince the shallot and garlic. Halve the tomatoes. If using fresh corn, shuck and cut the kernels off the cobs. Chop the basil.
  2. Dry the Scallops (Essential): Place scallops on a double layer of paper towels and pat them vigorously until bone-dry. Season generously with salt and pepper.
  3. Sauté Aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the minced shallot and sauté until softened (2-3 minutes). Add the garlic and cook for 30 seconds until fragrant.
  4. Add Corn and Stock: Stir in the fresh corn kernels. Cook for 3-4 minutes until the corn brightens slightly and is tender-crisp. Deglaze the pan with the 2 Tbsp of stock.
  5. Finish Succotash: Remove the pan from the heat. Stir in the halved tomatoes, lemon juice, and chopped basil. Check seasoning and set aside, keeping warm.
  6. Heat the Pan: Place a heavy-bottomed skillet over medium-high heat. Allow the pan to get screaming hot. Add the high-heat oil.
  7. Sear: When the oil shimmers, carefully place the dried scallops into the hot oil, ensuring they are not touching (sear in batches if necessary).
  8. Develop the Crust: Sear undisturbed for 2 minutes until a deep golden-brown crust is formed.
  9. Flip and Finish: Flip the scallops. Immediately add the tablespoon of unsalted butter to the pan. Baste the scallops with the foaming butter for the final 1-2 minutes until they are opaque on the sides but still slightly translucent in the very centre.
  10. Rest: Remove the scallops immediately to a clean plate.
  11. Serve and Garnish: Spoon a generous bed of the Summer Succotash onto each plate. Place the seared scallops on top of the succotash. Drizzle any residual pan butter over the dish and finish with a sprinkle of fresh basil.