Teriyaki Glazed Scallops with Summer Succotash

If you are looking to wow your guests this summer than try this easy to make full flavored Teriyaki Glazed Scallops with Summer Succotash recipe that pairs perfectly with a glass of Starborough Sauvignon Blanc!

Teriyaki Glazed Scallops with Summer Succotash
 
Be sure to make this amazing Teriyaki Glazed Scallops with Summer Succotash that is sure to be a fan favorite!
Ingredients
For the Scallops:
  • 1 pound of large fresh scallops, foot removed
  • 1 tablespoons of sesame oil
  • ¼ ounce of unsalted butter
  • juice of 1 lemon
  • 3 tablespoons of your favorite teriyaki glaze
  • Kosher salt and fresh cracked pepper to taste
For the Succotash:
  • 3 ears of trimmed corn
  • ½ small diced yellow onion
  • 1 small diced red bell pepper
  • 1 cup of edamame
  • ½ cup of sliced green onions
  • 1 cup of sprouts
  • 2 tablespoons of chopped fresh basil
  • 2 tablespoons of chopped fresh cilantro
  • 2 tablespoons of sesame oil
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. Succotash: In a large hot saute pan with sesame oil, caramelize the corn and onions. Once brown, add in the peppers, edamame, sprouts, and saute for 2 to 3 minutes. Finish with basil, cilantro, green onions, salt and pepper and keep warm.
  2. Scallops: Season the scallops on all sides with salt and pepper and place in a large hot saute pan with sesame oil for 2 to 3 minutes. Next add in a few pieces of butter to help caramelize. Flip over the scallops and squeeze in the lemon juice and cook for 2 to 4 more minutes.
  3. To Serve: Drizzle the teriyaki sauce over the cooked scallops and place on top of the succotash. Serve along side a glass of chilled Starborough Sauvignon Blanc

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