E3

By The Canadian Press

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Crispy Atlantic scallops paired with a flavour-packed creamy succotash that are as visually appealing as they are tasty will be a surefire way to impress your guests. Serve as a main dish with the anticipation that your guests will ask for seconds.

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The Canadian Press

A scallops and succotash dish is shown in a handout photo.

Roasted corn, lime and cilantro creamy succotash and panko-crusted scallops

Ingredients

500 ml (2 cups) corn kernels, thawed if frozen

30 ml (2 tbsp) butter, divided

125 ml (1/2 cup) diced red onion

5 ml (1 tsp) chopped garlic

1 sweet red pepper, diced

2 tomatoes, diced

1 avocado, diced

50 ml (1/4 cup) tequila

250 ml (1 cup) 35 per cent whipping cream

30 ml (2 tbsp) chopped cilantro

30 ml (2 tbsp) slivered basil

Pinch chili flakes

Salt and freshly ground black pepper, to taste

Ingredients for crispy chili and panko-crusted scallops

125 ml (1/2 cup) all-purpose flour

30 ml (2 tbsp) 2 per cent milk

1 egg

125 ml (1/2 cup) panko breadcrumbs

10 ml (2 tsp) finely chopped fresh parsley

2 ml (1/2 tsp) chili flakes

Salt and freshly ground black pepper, to taste

12 large sea scallops (U10)

50 ml (1/4 cup) olive oil, divided

Method

Succotash: Preheat broiler. On a baking sheet, toss corn with 15 ml (1 tbsp) melted butter. Broil for 5 minutes or until corn begins to blacken; stirring twice. Set aside.

In a large skillet, over medium heat, melt remaining butter. Add onion, garlic and pepper; sauté for 3 minutes or until vegetables soften. Stir in corn, tomatoes and avocado; saute for 2 minutes.

Stir in tequila and sauté for 3 minutes or until most of the liquid has evaporated. Add cream and bring to a simmer.

Reduce heat and simmer, stirring often, for about 5 minutes, until sauce is slightly thickened. Stir in cilantro, basil, chili flakes and season with salt and pepper. Serve with crispy chili and panko-crusted scallops.

Scallops: In a shallow dish, place flour. In another shallow dish, whisk milk and egg.

In another shallow dish, combine breadcrumbs, parsley and chili flakes; season with salt and freshly ground black pepper.

Coat scallops in flour, then dip into milk mixture and then into breadcrumb mixture; pressing to coat.

In a large skillet, heat half of the oil over medium heat.

Add half the scallops and cook for about 5 minutes or until golden brown and opaque in centre, turning once. Drain on paper towels. Repeat with remaining oil and scallops. To keep scallops moist and tender, be sure not to overcook them.

Makes 4 servings.