Seared Scallops with Succotash

Name: Seared Scallops with Succotash
Ingredients: 3 tablespoons unsalted butter; 1 large leek, white and pale green parts, halved lengthwise, cut into ½” pieces and well rinsed; 1 red bell pepper, cored, trimmed and cut into ½‑inch dice; 1 (15oz) can lima beans, drained and rinsed; 2 cups green beans, trimmed and cut into ½” pieces; 4 ears fresh corn kernels; 4 tablespoons chives, minced and separated; 2 tablespoons fresh oregano, minced; kosher salt; fresh ground black pepper; 1 tablespoon olive oil; 12 large sea scallops, tough muscles removed

www.sippitysup.com

Succotash was a bean dish adapted by the early settlers from the Native Americans. It makes a light, flavorful and summery base for seared scallops.

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Ingredients

3 tablespoons unsalted butter
1 large leek, white and pale green parts, halved lengthwise, cut into ½” pieces and well rinsed
1 red bell pepper, cored, trimmed and cut into ½‑inch dice
1 (15oz) can lima beans, drained and rinsed
2 cups green beans, trimmed and cut into ½” pieces
4 ears fresh corn kernels
4 tablespoons chives, minced and separated
2 tablespoons fresh oregano, minced
kosher salt
fresh ground black pepper
1 tablespoon olive oil
12 large sea scallops, tough muscles removed