Sweet Corn Succotash
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
56
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
Olive Oil450 g
Scallop2 tbsps
Grapeseed Oil1 cup
Shallot (sliced)1 cup
Chanterelle Mushrooms2.5 cups
Chervil (sliced fresh)1
SaltDirections:
1
Watch how to make this recipe
2
In a medium size skillet, heat up the olive oil on high heat and sear the scallops for approximately 2 minutes on each side
3
Set aside and keep warm
4
Using a sharp knife cut the corn kernels off of the cob and put through a vegetable juicer
5
Place the corn juice into a small saucepot and bring to a simmer
6
Cook the corn sauce until it starts to thicken
7
Set aside and keep warm
8
Heat the grapeseed oil in a large saute pan over medium high heat
9
Add the shallots and saute until they begin to soften, about 3 minutes
10
Add the mushrooms and saute for 4 minutes
11
Add the remaining vegetables and saute until heated through, about 3 minutes
12
Transfer the Sauteed vegetables into a medium-size mixing bowl and toss with the warmed sweet corn sauce and chervil
13
Season with salt and pepper
14
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