Prepare to embark on a culinary journey that will transform your dinner table into a Southern-inspired paradise! These Cornmeal Crusted Scallops aren't just a meal—they're a crispy, golden-brown ticket to flavor town that will make your taste buds dance with joy. Imagine perfectly seared scallops with a crunchy cornmeal exterior, nestled atop a vibrant succotash that bursts with the freshness of heirloom beans and sweet corn. This isn't just cooking; it's edible art that will impress even the most discerning food lovers!
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 1 lb scallops
- 1 cup cornmeal
- 1/2 cup flour
- 2 cups heirloom beans, cooked
- 1 cup corn kernels
- 1 tbsp fresh oregano
- Salt and pepper to taste
- Oil for frying
Instructions
- Begin by preparing your ingredients. Rinse the scallops under cold water and pat them dry with paper towels. This will help ensure a nice crust forms when frying. Season the scallops with salt and pepper on both sides.
- In a shallow dish, combine the cornmeal and flour. Mix well to ensure an even coating. This mixture will create the crispy crust for your scallops.
- Heat a large skillet over medium-high heat and add enough oil to cover the bottom of the pan. You want the oil to be hot enough for frying, so test it by sprinkling a little cornmeal into the oil; it should sizzle immediately.
- While the oil is heating, prepare the succotash. In a separate skillet, add the cooked heirloom beans and corn kernels. Heat over medium heat, stirring occasionally, until warmed through, about 5-7 minutes.
- Add the fresh oregano to the bean and corn mixture, stirring to combine. Season with salt and pepper to taste. Keep the succotash warm over low heat while you cook the scallops.
- Once the oil is hot, dredge each scallop in the cornmeal and flour mixture, ensuring they are well-coated on both sides. Shake off any excess coating before placing them in the skillet.
- Carefully place the scallops in the hot oil, making sure not to overcrowd the pan. Fry the scallops for about 2-3 minutes on each side, or until they are golden brown and cooked through. The scallops should be opaque and firm to the touch.
- Once cooked, transfer the scallops to a paper towel-lined plate to drain any excess oil. This will help keep them crispy.
- To serve, divide the heirloom bean and corn succotash among four plates. Arrange the cornmeal-crusted scallops on top of the succotash. Optionally, garnish with additional fresh oregano or a squeeze of lemon for added flavor.
- Enjoy your delicious Cornmeal Crusted Scallops with Heirloom Bean and Oregano Succotash!
Tips
- Pat scallops completely dry before coating to ensure a crisp, golden crust
- Use fresh, high-quality sea scallops for the best flavor and texture
- Make sure your oil is hot enough (around 350°F) before frying to prevent soggy scallops
- Don't overcrowd the pan—cook scallops in batches to maintain high heat
- Cook scallops for only 2-3 minutes per side to avoid overcooking and becoming rubbery
- Choose fresh oregano for the most vibrant herb flavor in your succotash
- Let scallops rest on a paper towel after frying to drain excess oil and maintain crispiness
- Serve immediately for the best taste and texture experience
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 30g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 45mg
