Roasted Corn Creamy Succotash with Crispy Panko Crusted Scallops

Name: Roasted Corn Creamy Succotash with Crispy Panko Crusted Scallops
Yield: 4 servings
Ingredients: Roasted Corn; Lime and Coriander Creamy Succotash; 2 cups (500 mL) corn kernels thawed if frozen; 2 tbsp (30 mL) butter; 1/2 cup (125 mL) diced red onion; 1 tsp (5 mL) minced garlic; 1 red bell pepper diced; 2 tomatoes diced; 1 avocado diced; 2 limes juiced; 1/4 cup (60 mL) tequila; 1 cup (250 mL) 35 % cream; 2 tbsp (30 mL) chopped fresh coriander; 2 tbsp (30 mL) chopped fresh basil; chili flakes; Salt and freshly ground black pepper to taste; Crispy Chili and Panko Crusted Scallops; 1/2 cup (125 mL) all-purpose flour; 2 tbsp (30 mL) 2 % Milk; 1 egg; 1 cup (125 mL) panko bread crumbs; 2 tsp (10 mL) finely chopped fresh parsley; 1/2 tsp (2 mL) chili flakes; Salt and freshly ground black pepper to taste; 12 large sea scallops (U10); 1/4 cup (60 mL) olive oil

This is the Roasted Corn, Lime and Coriander Creamy Succotash with Crispy Chili and Panko Crusted Scallops recipe.

Prep: 30 min
Cooking: 25 min - 30 min

Yields 4 servings

roasted corn lime and coriander creamy succotash crispy chili and panko crusted scallops

Ingredients

Roasted Corn, Lime and Coriander Creamy Succotash
2 cups (500 mL) corn kernels thawed if frozen
2 tbsp (30 mL) butter
1/2 cup (125 mL) diced red onion
1 tsp (5 mL) minced garlic
1 red bell pepper diced
2 tomatoes diced
1 avocado diced
2 limes juiced
1/4 cup (60 mL) tequila
1 cup (250 mL) 35 % cream
2 tbsp (30 mL) chopped fresh coriander
2 tbsp (30 mL) chopped fresh basil
chili flakes
Salt and freshly ground black pepper to taste
Crispy Chili and Panko Crusted Scallops
1/2 cup (125 mL) all-purpose flour
2 tbsp (30 mL) 2 % Milk
1 egg
1 cup (125 mL) panko bread crumbs
2 tsp (10 mL) finely chopped fresh parsley
1/2 tsp (2 mL) chili flakes
Salt and freshly ground black pepper to taste
12 large sea scallops (U10)
1/4 cup (60 mL) olive oil

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Preparation

Roasted Corn, Lime and Coriander Creamy Succotash:

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

In large skillet, over medium heat, melt remaining butter. Add onion, garlic and peppers; sauté for 3 minutes or until vegetables soften. Stir in corn, tomatoes, avocado and lime juice; sauté 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 coriander, basil, chili flakes and season to taste with salt and pepper. Serve with Crispy Chili and Panko Crusted Scallops.

Crispy Chili and Panko Crusted Scallops:

In a shallow dish, place flour. In another shallow dish; whisk milk and egg. In another shallow dish, combine bread crumbs, parsley and chili flakes; season to taste with salt and freshly ground black pepper.

Coat scallops in flour, then into the milk mixture and then into the bread crumb 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 and opaque in the center; turning once. Drain on paper towels. Repeat with remaining oil and scallops.