Organic Seared Scallops with Purslane and Succotash

Organic Seared Scallops with Purslane and Succotash

Be Mindful. Be Human.

These scallops are great to serve as your main dish. Though it takes some preperation, it is totally worth the taste! 

6
Servings
253
Calories Per Serving
Deliver Ingredients

Ingredients

For the succotash

  • ears organic corn
  • 1/2  basket organic cherry tomatoes
  • organic gypsy peppers, seeded
  • medium organic zucchini
  • 15  pearl organic onions
  • leaves organic basil, chiffonade
  • 1  Tablespoon  olive oil
  • Salt and pepper

For the butter sauce

  • small shallot, minced
  • 1/4  Pound  unsalted butter, at room temperature
  • Salt, to taste

For the scallops

  • 12  large dry scallops
  • small bunch purslane
  • 1/4  Pound  pepper-bacon from slab, cut into 1/2-inch cubes
  • 2  Tablespoons  grapeseed oil

Directions

For the succotash

Cut corn off cob. Peel pearl onions. Peel and trim baby carrots. Medium-dice gypsy peppers and zucchini, separately. Quarter tomatoes. Blanch corn, onions, and carrots, changing water after each ingredient. 

Heat medium saute pan on medium-high. Add olive oil. When hot, add zucchini and cook on medium-high until slightly browned. Remove to a large bowl. Saute gypsy peppers in same pan until soft.

Add to bowl. Combine all ingredients in bowl. Salt and pepper to taste.

For the butter sauce

Heat small saute pan with ¼ cup water and shallot. Reduce until water is almost gone. Slowly whisk small amounts of unsalted butter into pan until emulsified.

Salt to taste. Keep warm.

For the scallops

Wash enough purslane for 4 small servings, about 2 cups. Pat scallops dry and season lightly on 1 side only with salt and fresh ground pepper. Heat flattop grill on high until hot. Add grapeseed oil. When it shimmers, add scallops with seasoned side down. Turn heat to medium-high and sear first side until browned, about 4 minutes

Turn scallops and sear other side until they are medium-rare, about 3 more minutes. Remove from grill. Cook pepper-bacon cubes until crisp. Spoon bacon lardons onto purslane and stir in a little of the pan drippings. Mix well. Serve 3-scallops-each on top of mounded succotash. Dress with purslane-lardons mix.

Drizzle small amount of butter sauce on each scallop. Enjoy.

Nutritional Facts

Total Fat
24g
34%
Sugar
2g
2%
Saturated Fat
5g
21%
Cholesterol
21mg
7%
Carbohydrate, by difference
6g
5%
Protein
5g
11%
Vitamin A, RAE
15µg
2%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
12mg
1%
Choline, total
17mg
4%
Fiber, total dietary
1g
4%
Folate, total
11µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
40mg
13%
Niacin
1mg
7%
Phosphorus, P
88mg
13%
Selenium, Se
4µg
7%
Sodium, Na
70mg
5%
Water
10g
0%
Zinc, Zn
1mg
13%

Organic Shopping Tip

It's recommended that fruits and vegetables listed under the "Dirty Dozen" should always be bought organic.

Organic Cooking Tip

Cooking with all-natural, organic ingredients can make your dish healthier and taste better.