Cast-Iron Seared Sea Scallops with Red Pea Succotash & Charred Lemon Vinaigrette by Marcus Stone
When I moved from my grandmother's kitchen in Atlanta to the fine-dining lines of Charleston, mastering the cast-iron scallop sear was my absolute rite of passa
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Cooking tools:
- Cast iron skillet
- Chef's knife
- Cutting board
- Stove
- Paper towel
- Slotted spoon
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Serving bowl
- Plate
- Refrigerator
Ingredients
- 1 1/2 lbs jumbo dry sea scallops
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 whole lemon
- 3 oz country ham
- 4 tbsp olive oil
- 1 medium shallot
- 1/2 tsp fish sauce
- 1 cup sweet onion
- 1/2 cup red bell pepper
- 1 1/2 cups fresh sweet corn kernels
- 1 1/2 cups cooked Sea Island red peas
- 1 tbsp grapeseed oil
- 2 tbsp unsalted butter
- 3 sprigs fresh thyme
- 2 tbsp fresh parsley
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