kelp summer succotash with scallops
photo by Morgan Ione Yeager
Feel free to swap in any variety of summer squash for the zucchini. If you have access to fresh kelp, blanch the leaves in boiling water for 30 seconds before use. If you purchase frozen kelp, it is generally already blanched and ready for use, but check with your supplier to be sure.
4 ears of corn, shucked
2 leeks, white and light green parts only
2 tablespoons extra virgin olive oil
2 medium zucchini, cut into 1/4-inch rounds
1 pint cherry tomatoes, halved
2 cups (about 8 ounces) blanched fresh kelp leaves (defrosted, if frozen) roughly chopped into ribbons
Sea salt, to taste
Freshly ground black pepper, to taste
2 teaspoons vegetable (or canola) oil
20 sea scallops
Make succotash. Bring a large pot of water to boil. Add corn and simmer until tender, about 5 minutes. Remove from heat and let cool slightly. Cut corn off cob.
Trim ends off leeks and discard. Cut lengthwise into 2 pieces. Place leeks in a sieve and rinse under cold water several times to remove dirt. Slice into 1/2-inch pieces.
In a large sauté pan, heat olive oil over medium heat. Add leeks and cook until lightly golden, about 6 minutes. Add zucchini and cook, stirring occasionally, just until beginning to soften, about 8 minutes.
Stir in corn, cherry tomatoes, and kelp. Cook until heated through. Season to taste with salt and pepper. Keep warm.
Prepare scallops. Heat oil in a cast iron or nonstick skillet over medium-high heat. Working in 2 batches, sear scallops until deep golden on outside but still translucent in center, about 1 1/2-2 minutes per side. Sprinkle with sea salt. Serve succotash topped with scallops.