Succotash is an American dish that makes a great side to any barbecued meat or fish. Sweetcorn is in season now and pairs wonderfully with scallops.
TAKES 30 MINUTES
2 tbsp olive oil
2 sweetcorn on the cob
1 small onion, finely diced
1 garlic clove, crushed
75g pancetta, diced
100g fresh or frozen baby broad beans
1⁄2 red pepper (about 100g), deseeded and diced
100ml chicken stock
1⁄2 lemon, juiced
2 tbsp single cream
1 tbsp unsalted butter
1 tbsp chopped chives
- Heat 1 tbsp oil over a medium-high heat in a large frying or sauté pan. Place the corn cobs upright on a chopping board and slice downwards to release the kernels. Add the corn, onion, garlic and pancetta to the pan and fry, stirring regularly, for about 8 minutes until softened and starting to turn golden.
- Stir in the broad beans and red pepper to fry for another minute, then tip in the stock and simmer for another 2 minutes. Take off the heat, squeeze over the juice of 1⁄4 lemon and stir in the cream; set aside until ready to serve.
- To prepare the scallops, pat them dry thoroughly on kitchen towel and remove any sinew or membrane from around the edges. Heat a small frying pan over a high heat with the remaining 1 tbsp oil. Season the scallops, and when the oil is smoking hot, add to the pan. Cook for 2 minutes, trying not to move them around too much.
- Turn the scallops and cook for another minute, then add the butter and cook for a final minute, basting with the butter from time to time. Squeeze in the remaining juice of 1⁄4 lemon and take the pan off the heat. Leave to rest for a minute.
- Gently reheat the succotash if needed, then divide between plates or shallow bowls. Top with the scallops, spooning over some of the pan juices. Scatter with the chives and serve immediately.
Food styling: Katy McClelland. Styling: Lydia Brun. Tiles, diespeker.co.uk.