Name: Pan Seared Scallops with Boiled Peanut Succotash
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT3H45M0.000S
Yield: 4 servings
Ingredients: 12 large fresh sea scallops; Salt and ground black pepper; 1/2 cup raw red peanuts; 1/2 cup Sea Island peas or any other field peas; 3 cups water; 1 yellow onion, diced; 1 green pepper, diced; 1 red pepper, diced; 1 yellow pepper, diced; 1 medium sweet potato, diced; 2 tablespoons plus 1 teaspoon vegetable oil; 1 fresh cob shoe peg corn, kernels cut from the cob; 1 clove garlic, minced; 3 ounces Cajun seasoning, plus more for dredging; 1 ounce Italian flat leaf parsley; 2 green tomatoes, sliced; Sea Island Pea Hummus, recipe follows; Red Pepper Coulis, recipe follows; 2 fresh cobs shoe peg corn; 1 fresh jalapeño; 1/2 cup dry Sea Island peas, or any other field peas; 1 teaspoon sesame oil or tahini; Pinch ground chile de arbol; Pinch ground cumin; 1 clove garlic, minced; Juice of 1 lime; Salt and black pepper; Oil, as needed; One 10-ounce can roasted red peppers; 1/4 cup olive oil

Directions

Place the scallops on a large towel or paper towels to soak up any excess moisture.
Fill a large pot with water, then add a pinch of salt and bring to a boil. Add the red peanuts and cook to desired tenderness, 1 hour to 1 hour 15 minutes. Add the peas to the pot and bring to a boil again, cooking with the peanuts until tender, about 45 minutes. Strain the peas and peanuts and let cool.
Heat a medium to large skillet on high heat, then saute the onions, bell peppers and diced sweet potato in 1 teaspoon oil and cook until tender, 3 to 4 minutes. Add the corn to the skillet. Add the peanut and pea mixture to the skillet to make a succotash. Add the garlic, salt, black pepper, Cajun seasoning and parsley. Cook until heated through, 2 to 3 minutes. Add 1 to 2 tablespoons of water at the end to keep from drying out.
Heat a medium skillet on medium-high heat. Add 1 tablespoon vegetable oil. Dredge the green tomatoes in Cajun seasoning. Add to the skillet and sear until charred, 2 minutes on each side.
Heat a medium skillet on medium-high heat. Sprinkle the scallops with salt and pepper, then add them to the skillet and sear for 4 minutes on one side. Add the remaining tablespoon vegetable oil to the skillet, then flip the scallops and sear for another 4 minutes. Remove the scallops from the skillet and set aside.
Plate the succotash in the middle of a plate and top with the scallops. Dollop the hummus on one side and Coulis on the other; place a tomato on either side. Repeat with the remaining ingredients.

Sea Island Pea Hummus:

Heat a griddle to 350 degrees F.
Cook the corn on cob and jalapeño until charred, 3 minutes on all sides. Set aside and let cool. Cut the corn from cobs and remove the jalapeño stem. Add to a blender or food processor along with the peas, sesame oil, chile de arbol, cumin, garlic, lime juice, salt and pepper. Blend until you get a smooth consistency, adding oil, a tablespoon at a time, if needed.

Red Pepper Coulis:

Add the red peppers, oil, Calabrian chiles, Dijon, salt and pepper to a blender or food processor. Blend until you get a smooth consistency.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Sundae Café, Tybee Island, GA

Pan Seared Scallops with Boiled Peanut Succotash

Ingredients

Sea Island Pea Hummus:

Red Pepper Coulis:

Directions

Sea Island Pea Hummus:

Red Pepper Coulis:

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