When seared with a light pepper crust, the creamy and sweet sea scallops pair perfectly with this crunchy jicima and Farmer’s Market veggie and sweet corn succotash.
- fresh sweet corn off the cob
- sliced zucchini
- cubed jicama (crisp, sweet root veggie like a cross between a potato and an apple)
- minced garlic
- scallops (5-6 per person)
- 2 pans heating to medium-high
Spray pans with olive oil
Add all veggies to one, stirring as needed until browned and tender crisp, about 4 minutes.
Turn other pan to high heat, Salt & Pepper Scallops, spray pan with olive oil, and add scallops, searing each side. Flip when releases from pan and browned, about 2 minutes a side
Simple & Yummy!
Sorry the pictures are not the best for this post, I was visiting and used the camera on hand and not the highest heating pans…pretend the scallops are seared and veggies colored to perfection : ).