0.0 – 0 reviews • Mushroom
| Level: |
Easy |
| Total: |
1 hr 5 min |
| Prep: |
45 min |
| Cook: |
20 min |
| Yield: |
4 to 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 pound scallops
- 4 ears corn, kernels cut from the cob
- 2 tablespoons grapeseed oil
- 1/4 cup sliced shallots
- 1 cup chanterelle mushrooms
- 1 cup blanched and peeled fava beans
- 1 cup diced, roasted carrots
- 1 cup grilled sweet corn kernels
- 2 1/2 cups sliced fresh chervil
- Salt and pepper
Instructions
- In a medium size skillet, heat up the olive oil on high heat and sear the scallops for approximately 2 minutes on each side. Set aside and keep warm.
- Using a sharp knife cut the corn kernels off of the cob and put through a vegetable juicer. Place the corn juice into a small saucepot and bring to a simmer. Cook the corn sauce until it starts to thicken. Set aside and keep warm.
- Heat the grapeseed oil in a large saute pan over medium high heat. Add the shallots and saute until they begin to soften, about 3 minutes. Add the mushrooms and saute for 4 minutes. Add the remaining vegetables and saute until heated through, about 3 minutes. Transfer the Sauteed vegetables into a medium-size mixing bowl and toss with the warmed sweet corn sauce and chervil. Season with salt and pepper.
- To serve, place the succotash in the center of the plate, top with a few seared scallops, and drizzle some of the corn sauce around the plate.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
267 |
| Total Fat |
11 g |
| Saturated Fat |
1 g |
| Carbohydrates |
31 g |
| Dietary Fiber |
6 g |
| Sugar |
9 g |
| Protein |
15 g |
| Cholesterol |
18 mg |
| Sodium |
602 mg |