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Teriyaki Glazed Scallops with Summer Succotash

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

Succotash:

  • 3 ears of trimmed corn
  • ½ small diced yellow onion
  • 1 small diced red bell pepper
  • 1 cup of edamame
  • ½cup 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

Serves 2 to 4

Procedures:

  1. Succotash: In a large hot sauté 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

The Starborough 2011 Marlborough Sauvignon Blanc has refreshing tropical fruit accents highlighted by lively acidity.