Black & Wright

Evolution of Southern Fare

Located in Chicago, Black & Wright is renowned for its culinary excellence and southern inspired dishes. We invite you to tour our site and discover the joys of cooking

Black & Wright offers private cooking and catering events in an array of styles perfect for a small group outing, power meetings, garden parties, sixth or sixtieth birthdays, bridal showers and anything else that may fall in between.

Whether you are looking to learn how to BBQ, cook a vegetarian feast or a gourmet dinner we will be happy to work with you to prepare a tantalizing menu.

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)

Salt

Freshly ground pepper

1 tablespoon sherry vinegar

1/4 cup chopped fresh basil leaves

Preheat Oven 400 Degrees


Directions

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.

 Seared Scallops with Succotash and Parsley Pesto

Seared Scallops with Succotash and Parsley Pesto