Pumpkin Succotash with Stewed Clams

December 6th, 2010 § 0 comments § permalink

Serves 6 as a side dish

INGREDIENTS

1 cup turkey stock
¼ pound fresh lima beans (or dried lima beans soaked overnight)
2 tablespoons turkey fat
1 leek, washed and chopped
3 scallions, chopped (keep white and green parts separate)
2 dozen little neck clams, rinsed
½ pound pumpkin, peeled and cubed
1 ear of corn, kernels removed from cob
¼ pound sunchokes, peeled and cubed
Sea salt

PREPARATION

Boil lima beans in turkey stock until tender.

In a large skillet over medium-high heat, add turkey fat. Sauté the leeks and white part of the scallions, cook, 2 to 3 minutes. Add the clams, and sauté for a few minutes. Add the other vegetables one by one, waiting for each one to be almost cooked before adding the next. Add the boiled lima beans, and let everything cook together until all of the clams have opened.
Season with salt and garnish with reserved greens of scallions and serve.

©Recipe Property of Jacques Gautier, Palo Santo

Sauteed Scallops with Summer Succotash

October 11th, 2010 § 0 comments § permalink

INGREDIENTS

1 cup green beans (cut into diamonds)
1 cup corn kernels
1 cup diced zucchini
3 cloves garlic, smashed
4 large scallops
Sherry vinegar
Frantoia extra virgin olive oil
¼ cup chopped tarragon
¼ cup chopped basil
Maldon sea salt, to taste

PREPARATION

In separate pans, sauté green beans, corn, and zucchini (each with a smashed clove of garlic).
Put all into a mixing bowl and set aside. Over medium-high heat, sauté scallops until just cooked through.
While scallops are cooking, season vegetables with sherry vinegar and olive oil and finish with the tarragon and basil. Spoon succotash onto plate and place scallops on top. Drizzle with olive oil and finish with sea salt.

© Recipe courtesy of John Adler, franny’s

Sauteed Scallops with Summer Succotash

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