 |
 |
 |
 |
Seared Scallops with Summer Succotash
Willow Valley Retirement’s Chef Kristin has created foods for several high profile events, most notably the Winter Olympics in Torino, Italy. Whether she’s cooking for athletes or Willow Valley Residents - fresh local produce is a key ingredient.
It’s a healthy philosophy shared by the culinary staff at Willow Valley Retirement Communities. Fresh local produce not only tastes better, but supports area agriculture. Every year, nearly 18,000 ears of corn and 1,200 cases of local harvest such as: spinach, tomatoes, raspberries, strawberries and squash, along with 1,700 cases of mushrooms are transformed by our chefs into nutritious, tasty dishes.
Here's Chef Kristin’s summer-style recipe for Seared Scallops with Summer Succotash as featured in the summer issue of Fig:
Seared Scallops with Summer Succotash
20 fresh sea scallops
1 Tbsp oil
2 cups fresh corn cut off cob
1 red bell pepper
1 cup lima beans
1 zucchini, diced
2 plum tomatoes, diced
½ red onion, diced
5 each okra, sliced
4 Tbsp butter
1 tsp marjoram, fresh chopped
1 tsp thyme, fresh chopped
2 tsp parsley, fresh chopped
2 tsp basil, fresh chopped
1 Tbsp flour
1 cup dry white wine
- Place scallops between dish towels to dry.
- Whip butter, herbs and flour until light in color.
- Heat oil in a sauté pan over medium high heat. Add scallops and brown on both sides.
- Remove scallops and add vegetables, sauté for 1 minute.
- Place scallops back into pan and add white wine and whipped herb butter.
- Cook for several minutes until butter thickens into a sauce.
- Season with salt and pepper.
Serves 4