Poached Scallop Succotash
If summer were a meal, this vibrant dish from chef Brett Cary just might be it. Crisp summer vegetables are paired with delicate Fair Trade Certified™ scallops and smothered in a tomato puree. Make the tomato puree ahead of time, and you'll have a meal that comes together in under 40 minutes. Simplicity at its finest.
For the tomato puree
- 3 cups Fair Trade Certified grape or cherry tomatoes
- 4 large garlic cloves
- 3 tbsp olive oil
- 1 tbsp sherry vinegar
For the vegetables and scallops
- 12 Bristol Seafood Fair Trade Certified North Atlantic Sea Scallops
- 1 cup fresh or frozen lima beans
- 1 cup cup fresh or frozen corn (2 cobs)
- 1 large shallot, 1/4 inch dice
- 1/2 cup white onion, 1/4 inch dice
- 2 large garlic cloves, minced
- 1-2 Fair Trade Certified tomatoes, diced (should fill 1/2 cup)
- 1/2 cup white wine
- 1/2 cup stock of your choice
- 2 tbsp olive oil
- 2 tbsp butter
- 1/4 cup parsley leaves (garnish)
- 1/4 cup dill or leafy herb of choice (garnish)
Make the tomato puree
- Heat oven to 250 degrees. Line baking sheet with parchment paper, then oil surface.
- Coat tomatoes and garlic with oil, place on parchment paper and sprinkle with salt. Roast for 90 minutes or until caramelized and soft. Remove from oven to cool slightly.
- With a food processor or blender, blend on high and slowly drizzle in vinegar. The sauce should emulsify and be thick. Hold at room temperature until serving meal.
Make the vegetables and scallops
- In a large sauté pan, melt butter and add olive oil.
- Cook the garlic, onions and shallot on medium heat for 2 minutes. Add remaining vegetables and cook for 3-5 minutes or until it begins to bubble. Add white wine and allow to reduce slightly, about 3 minutes.
- Place scallops on top of vegetable mixture and cover pan with a tight-fitting lid. Allow to cook another 3-5 minutes to taste (the longer scallops cook, the tougher they get).
- Spoon mixture into bowls, top with the tomato puree and garnish with herbs.