Adventures of the Heart
Mary Zalmanek
Entrees: Scallops with Cajun Succotash

This isn't your mama's succotash.  If you have an aversion to lima beans, use edamame instead.  The andouille sausage and watercress bring surprising flavors to this tasty dish.

 

Serves 2

 

8 to 10 large sea scallops, about ¾ to 1 pound

2 tbsp vegetable oil

1/2 lb andouille sausage, uncooked, in casing or bulk

1/2 small red onion

1 cup frozen lima beans or edamame

1 cup frozen corn

1 cup fresh green beans, cut in 1-inch lengths

1/2 cup roasted red bell peppers, cut in small bite-sized pieces

1/2 cup heavy whipping cream

Sea salt to taste

10 to 20 leaves watercress

 

Pat scallops dry with paper towels.  Heat oil in large non-stick skillet over medium to medium-high heat until oil begins to smoke.  Sauté scallops until golden brown, turning to brown all sides. Do not overcrowd pan. 

 

If you want more information on pan searing scallops, go to http://culinaryarts.about.com/od/fishseafood/ss/searseascallops.htm. Transfer scallops to plate, cover with foil, and keep warm in 200 degree oven. 

 

If andouille sausage came in casings, remove it.  Crumble the sausage and brown it over medium pan.  Dice red onion.  Add onion to pan, and sauté them until translucent, not brown.  Add lima beans or edamame, corn, green beans, and roasted red bell peppers.  Cook until warm.  Add cream and sea salt.  Simmer 3 minutes. 

 

Divide succotash between two individual serving plates, and top each serving with half of the scallops.  Add watercress in center of the scallops.  In addition to adding eye appeal, the watercress adds peppery flavor.