bay scallop succotash

August 21, 2009 |  Category:   cooking recipes

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Spending a week right in the middle of farm country means that tomatoes and fresh, sweet corn are just about as good as they get right now. After picking up a pound of Peconic bay scallops from the local fish store, I decided they all would make a nice succotash. Succotash usually refers to a dish that includes corn and beans of some kind and occasionally tomatoes. I skipped the beans and added bacon in its place. It was almost the perfect seasonal meal – Long Island scallop season is actually from November to March so the ones I bought were frozen, but they were still almost as delicious as any scallop I’ve ever had. Even Claudine tried a piece, and it must have agreed with her because she wanted a few more.

Bay Scallop Succotash (Serves 4)

1 pound bay scallops
1 clove garlic, minced
zest of one lemon
4 slices of bacon, chopped
1/2 cup flour
3 Tablespoons butter
2 ears corn, kernels removed
1/4 cup white wine
juice of 1/2 lemon
1 large tomato, cut into 1-inch cubes
Salt and pepper to taste
2 Tablespoons chopped parsley

Mix the scallops, garlic and lemon zest together in a bowl, and refrigerate for 30 minutes. Heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Remove the bacon from the skillet, leaving the fat, and set it aside. Mix the scallops and flour, then put them into the pan with the bacon fat, along with the butter. Cook for several minutes until golden, stirring once or twice. Stir in the corn and cook for another minute. Add the lemon juice and wine, stir for another 30 seconds. Finally, stir in the tomato and reserved bacon, season with salt and pepper, then stir in the parsley. Serve immediately.

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Jenna: This dish was sooo good! But I think a large part of it had to do with the quality of the scallops and local corn.

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  • Alicia August 21, 2009 at 3:02 pm

    I’m definitely going to make this, except I’m going to substitute cooked shrimp for the scallops, think that’ll be ok? What’s the grain you served it with? Looks great. Thanks for sharing!

  • Jenna August 21, 2009 at 4:32 pm

    Alicia,
    we ate it with couscous…yum!

  • Alicia August 21, 2009 at 4:52 pm

    Got it! Going to get the ingredients, perhaps to make tonight.

  • Mark August 21, 2009 at 4:57 pm

    The great thing about bay scallops is how they caramelize when you sear them. Regular shrimp will not really do that. I’m sure it will be delicious anyway, just don’t coat the shrimp in flour. Leave the flour out of the recipe.

  • Alicia August 21, 2009 at 5:06 pm

    Ok! I don’t really have time nor patience to run to a good fish market in the rain, and the C-Town scallops I’ve gotten in the past haven’t been great, which is why I thought I’d do shrimp, but we’ll see.

  • angela August 22, 2009 at 1:02 pm

    Any tips on selecting good frozen scallops?

  • Lara August 22, 2009 at 4:25 pm

    DOH! Another reminder that my taste buds are residing 3,000 miles too far away from you.

  • Mark August 22, 2009 at 4:57 pm

    Angela, whenever buying scallops of any kind, fresh or frozen, do your best to buy what are called “Dry” scallops. “Wet” scallops, unfortunately, are what you will find in many stores. These have been treated with sodium tripolyphosphate, which causes the scallops to absorb moisture, which is then released upon cooking. Dry scallops remain firm with cooking, and will develop the tasty caramelization that is what I like most about scallops.

  • emily August 22, 2009 at 8:24 pm

    Made this tonight–just lovely! The fish guy at the farmer’s market in McCarren Park had sea scallops instead of bay, so that’s what I used. I also threw the bacon back in at the end . . .

  • Alicia August 23, 2009 at 7:49 pm

    I made it, too, but the scallops were wet ones not dry. It tasted very good, but as an unskilled cook, the flour didn’t adhere to the scallops at all and it made quite a mess at the bottom of the pan. Oh well, I tried, and it was still good anyway!

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