Tuesday, August 18, 2009

Easy Summer succotash

What I love best about summer is all the fresh produce. I'm not so much a fan of winter vegetables, but come summer I could eat squash and zucchini every day (much to Mr. Snowgooses's horror). Earlier this month I came across a recipe for edamame succotash with scallops and I just had to make it.

Note: for some reason I swore there was squash in succotash, so I cooked a bunch on the side and mixed it in.

From Heath magazine:


1 1/2 pounds sea scallops (I used frozen)
Black pepper, to taste
3 teaspoons olive oil, divided
1 yellow bell pepper, chopped
1 finely chopped shallot
1 large garlic clove, minced
4 cups fresh corn kernels (about 7 ears) or 2 (10-ounce) packages frozen whole-kernel corn, thawed
1 (8-ounce) bag frozen shelled edamame, thawed
2 tablespoons cider vinegar
1/4 cup buttermilk
2 tablespoons fresh chopped tarragon or basil, plus sprigs for garnish

1. Rinse scallops, and pat dry. Pull muscle from side of scallops, and discard. Season with pepper, to taste.

2. Heat 2 teaspoons olive oil in a medium nonstick or well-seasoned cast-iron skillet over moderately high heat. Cook scallops, turning once, 4 minutes (depending on size of scallops) or until golden brown and cooked through. Transfer to a plate; cover and keep warm.

3. Lower heat to medium; add remaining 1 teaspoon oil to skillet. Cook bell pepper, shallot, and garlic, stirring occasionally, 4 minutes or until slightly softened.

4. Stir in the corn and edamame, and cook, stirring occasionally, an additional 4 minutes or until vegetables are tender.

5. Add the cider vinegar, and cook, stirring constantly, until completely evaporated, about 1 minute. Pour in the buttermilk; cook, stirring, until reduced in half. Stir in chopped tarragon, and spoon vegetables into 4 bowls. Top evenly with scallops; serve immediately.

Ta da!

Cook's notes:

1. This was the first time I've ever used or bought buttermilk. I was surprised a "health" recipe actually called for it.
2. I served it with some brown rice, but you could totally eat it without it.
3. I would probably make this vegetarian in the future and omit the scallops (though they were good- but expensive) or possibly toss in some shrimp.
4. It tastes good hot or cold and makes plenty of leftovers.
5. There are no lima beans in this!

The verdict from the men in my life was "it'd be nice if you made this again." Apparently if I add enough oil and sauce to vegitables, Mr. Snowgoose will eat it.

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