Lemon & Ale Seared Scallops with Succotash

Directions

1. 1. Rinse scallops under cold water and thoroughly pat dry. Set aside on a clean paper towel. Season with a pinch of salt.
2. 2. In a large skillet, heat oil over medium-high heat. In 2 batches if necessary to avoid crowding, place scallops in hot pan and cook, without turning, until a golden crust forms on bottoms, 2 to 3 minutes. Flip and cook, without turning, until a golden crust forms on bottoms, 2 to 3 minutes. Transfer scallops to a clean plate, cover and keep warm.
3. 3. Add cream ale to pan, stirring and scraping up browned bits on bottom. Reduce heat to medium and cook until about one-third of the liquid remains, about 2 minutes. Stir in butter until melted.
4. 4. Add corn and cook, stirring constantly, until kernels are coated and begin to soften, about 1 minute. Add lima beans, tomatoes, garlic, remaining 1/4 tsp (1 mL) salt and pepper. Cook until garlic is fragrant and tomatoes and beans are warmed through, 1 to 2 minutes.
5. 5. Remove from heat and stir in basil, chives and lemon juice. Divide succotash among 4 plates and top with scallops. Serve with lemon wedges and crusty bread (if using) on the side.

Tips

• Be sure to buy sea scallops (not bay scallops), which are larger and slightly less sweet. Choose dry-packed scallops, which aren’t kept in liquid and don’t contain preservatives, and pat them dry very well — this will ensure you get that show-stopping, golden crust on both sides.
• Broad beans and lima beans are the same thing. If you’re lucky enough to come across fresh ones in their shells, use them in this recipe in place of canned. Shell enough to make 1-1/2 cups (375 mL) and cook in boiling water until tender. You can also use the same amount of drained cooked frozen lima beans. Edamame make a tasty substitute, too.
• This dish comes together quickly, so it’s important to prep all of your ingredients before you start cooking.