Roasted Corn, Lime and Cilantro Succotash, and Scallops

Name: Roasted Corn, Lime and Cilantro Succotash, and Scallops
Prep time: 25 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 cups corn kernels, thawed if frozen; 2 tablespoons butter, divided; 1/2 cup red onion, diced; 1 teaspoon garlic, chopped; 1 sweet red pepper, diced; 2 tomatoes, diced; 1 avocado, diced; 1/4 cup tequila; 1 cup 35% cream; 2 tablespoons cilantro, chopped; 2 tablespoons basil, slivered; 1 pinch chili flakes; salt & freshly ground black pepper; 1/2 cup all-purpose flour; 2 tablespoons 2% low-fat milk; 1 egg; 1/2 cup panko breadcrumbs, bread-crumbs; 2 teaspoons fresh parsley, finely chopped; 1/2 teaspoon chili flakes; salt & freshly ground black pepper, to taste; 12 large sea scallops (U10); 1/4 cup olive oil

Submitted by Chef mariajane

"Crispy Atlantic scallops paired with a flavour-packed creamy succotash that are as visually appealing as they are tasty will be a surefire way to impress your guests!! Serve as a main dish with the anticipation that your guests will ask for seconds -"

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Ready In:: 25mins
Ingredients:: 22
Serves:: 4

ingredients

SUCCOTASH
2 cups corn kernels, thawed if frozen
2 tablespoons butter, divided
¹⁄₂ cup red onion, diced
1 teaspoon garlic, chopped
1 sweet red pepper, diced
2 tomatoes, diced
1 avocado, diced
¹⁄₄ cup tequila
1 cup 35% cream
2 tablespoons cilantro, chopped
2 tablespoons basil, slivered
1 pinch chili flakes
salt & freshly ground black pepper
INGREDIENTS FOR CRISPY CHILI AND PANKO-CRUSTED SCALLOPS
¹⁄₂ cup all-purpose flour
2 tablespoons 2% low-fat milk
1 egg
¹⁄₂ cup panko breadcrumbs, bread-crumbs
2 teaspoons fresh parsley, finely chopped
¹⁄₂ teaspoon chili flakes
salt & freshly ground black pepper, to taste
12 large sea scallops (U10)
¹⁄₄ cup olive oil

directions

SUCCOTASH: Preheat broiler. On a baking sheet, toss corn with 1 tablespoons melted butter. Broil for 5 minutes or until corn begins to blacken; stirring twice. Set aside.
In a large skillet, over medium heat, melt remaining butter. Add onion, garlic and pepper; sauté for 3 minutes or until vegetables soften. Stir corn, tomatoes and avocado; sauté for 2 minutes. Stir in tequila and sauté for 3 minutes or until most of the liquid has evaporated. Add cream and bring to a simmer.
Reduce heat and simmer, stirring often, for about 5 minutes, until sauce is slightly thickened,. Stir in cilantro, basil, chili flakes and season with salt and pepper. Serve with crispy chili and panko scallops.
SCALLOPS: In a shallow dish, place flour, In another shallow dish, whisk milk and egg.
In another shallow dish, combine breadcrumbs, parsley and chili flakes; season with salt and freshly ground pepper.
Coat scallops in flour, then dip in milk mixture and then into breadcrumb mixture; pressing to coat.
In a large skillet, heat half the oil over medium heat.
Add half the scallops and cook for about 5 minutes or until golden brown and opaque in centre, turning once. Drain on paper towels, Repeat with remaining oil and scallops. To keep scallops moist and tender, be sure not to overcook them.

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Reviews

Where's the lime?

Alex M.

RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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