Seared Scallops with Succotash and Parsley Pesto
2 teaspoons olive oil
1 small onion, diced
2 cloves garlic, minced
4 ears corn, or 2 1/2 cups frozen corn kernels, thawed
1 (10-ounce) package frozen shelled edamame beans, thawed
1 medium zucchini (about 1/2 pound) quartered lengthwise and sliced
1 pint grape tomatoes, halved
1 1/4 pounds large sea scallops (about 12)
Freshly ground pepper
1 tablespoon sherry vinegar
1/4 cup chopped fresh basil leaves
Preheat Oven 400 Degrees
If using ears of corn, cut the kernels off and set aside. Discard the cobs. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook for 1 minute more. Stir in the corn, edamame, zucchini, and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.
In the meantime prepare the scallops. Pat them dry and season both sides of the scallops with salt and pepper.
Heat up cast iron pan until nearly smoking hot, add the oil and gently put the scallops in the pan. When golden brown, turn the scallops over and finish cooking in the oven for 2 minutes.
Stir the vinegar and basil into the succotash, season with additional salt and pepper, to taste, and serve topped with seared scallops top with the parsley pesto..
Parsley Pinenut Pesto
1/2 bunch or 2 cups of parsley leaves
1/2 cup pine nuts, toasted and cooled
1/2 cup grated parmigiano reggiano cheese
1/2 cup olive oil
salt and lemon juice to taste
Place the parsley, pinenuts, reggiano cheese, olive oil and in a food processor and process until it resembles a fine paste. Add salt and lemon juice to taste.