Ingredients Jump to Instructions ↓

  1. 4 fresh sea scallops

  2. 3 tbsp. grapeseed oil

  3. 1/4 cup shelled fava beans

  4. 2 oz. applewood smoked bacon, diced

  5. 2 tbsp. red onion, diced

  6. 2 tbsp. red bell pepper, diced

  7. 4 ears raw delta corn

  8. 2 tbsp. butter

  9. 1/2 cup heavy cream

  10. Kosher salt and black pepper to taste

Instructions Jump to Ingredients ↑

  1. Start by making a corn pure by removing the kernels from 3 ears of the delta corn. In a small skillet over medium heat, melt the butter then add the corn kernels, cooking until tender. Add the heavy cream and cook for another 2-3 minutes.

  2. Pour the mixture into a blender and pulse on a low setting until smooth.

  3. Heat 2 tbsp. of the grapeseed oil in a small skillet over medium-high heat. Season the scallops on both sides with salt and pepper, then place each scallop in the skillet and cook for 1-2 minutes on each side.

  4. In a salted pot of boiling water, add the fava beans and cook for 2-3 minutes, or until tender. Drain the beans, then place in an ice bath to stop cooking.

  5. Heat the remaining 1 tbsp. of grapeseed oil in a separate skillet over medium heat. Add the bacon and cook until crispy.

  6. To the skillet with the bacon, add the red onion, red bell pepper, kernels from the remaining ear of corn and the drained fava beans. Saute the vegetables until tender.

  7. To plate, place 1 tbsp. of the corn pure on a plate. Top with 2 tbsp. of the succotash and place a seared scallop on top


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