Be sure to make this amazing Teriyaki Glazed Scallops with Summer Succotash that is sure to be a fan favorite!
Servings: 5
Prep Time: 10 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 20 minutesminutes
Ingredients
For the Scallops:
1poundof large fresh scallops, foot removed
1tablespoonsof sesame oil
¼ounceof unsalted butter
juice of 1 lemon
3tablespoonsof your favorite teriyaki glaze
Kosher salt and fresh cracked pepper to taste
For the Succotash:
3ears of trimmed corn
½small diced yellow onion
1small diced red bell pepper
1cupof edamame
½cupof sliced green onions
1cupof sprouts
2tablespoonsof chopped fresh basil
2tablespoonsof chopped fresh cilantro
2tablespoonsof sesame oil
Kosher salt and fresh cracked pepper to taste
Instructions
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.
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.
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