Sweet Corn Succotash

Total Time:
1 hr 5 min
45 min
20 min

4 to 6 servings

  • 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
Watch how to make this recipe.
  • 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.

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