Scallop Succotash

Make the succotash by melting the butter in a large pan, then gently frying the garlic, shallots, leek, carrot and some seasoning for 10 mins to soften. Stir in the wine, cream and the water from the tin of sweetcorn, then simmer for 5 mins to thicken. Remove from the heat, stir in the corn kernels and set aside.
Heat the oil for the scallops in a separate frying pan, then season the scallops and cook for 2 minutes, then add the butter and turn the scallops to cook for a minute more or until opaque. Transfer to a plate and season with sea salt flakes. Divide the succotash between bowls, place the scallops on top, then scatter with parsley to serve.

35 mins

4 serving

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