Seared Scallops with Saison Jus and Succotash

Name: Seared Scallops with Saison Jus and Succotash
Ingredients: 1 medium red pepper, finely chopped; 1 zucchini, finely chopped; 1 summer squash, finely chopped; 3 scallions or 1/2 a shallot, finely diced Jus 1 diced scallop and feet from the other scallops; 1 leek, diced; 2 carrots, diced; 1 scallion, diced; 1 cup saison; 1 sprig thyme; 1/2 cup dry vermouth (or white wine or more beer - if using more beer, you may need to add a splash of white or red wine vinegar for acidity); 1 cup chicken stock Scallops 3 slices of bacon (optional); 6 - 10 dry packed, fresh, large scallops (quality matters here); a few sprigs of fresh thyme Other Ingredients Olive oil; Butter; Cherry tomatoes

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This recipe for scallops over a bead of succotash with a saison jus is t light and refreshing, easy to prepare, and the flavors meld together beautifully.

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Ingredients

1 medium red pepper, finely chopped
1 zucchini, finely chopped
1 summer squash, finely chopped
3 scallions or 1/2 a shallot, finely diced Jus 1 diced scallop and feet from the other scallops
1 leek, diced
2 carrots, diced
1 scallion, diced
1 cup saison
1 sprig thyme
1/2 cup dry vermouth (or white wine or more beer - if using more beer, you may need to add a splash of white or red wine vinegar for acidity)
1 cup chicken stock Scallops 3 slices of bacon (optional)
6 - 10 dry packed, fresh, large scallops (quality matters here)
a few sprigs of fresh thyme Other Ingredients Olive oil
Butter
Cherry tomatoes