Recipe from a Featured Chef


Sauteed Diver Scallops with Sweet Corn Succotash and Truffled Corn Jus (Serves: 2)


Ted Lahey – Table & Main



For the corn jus:

  • 2 cups fresh corn, cut from cob
  • 1 cup vegetable stock
  • 1/2 teaspoon corn starch
  • Salt to taste
  • Truffle paste, peelings, or truffle oil to taste


In a small sauce pot, combine corn, vegetable stock, corn starch, and salt. Bring to a boil, then transfer to a blender. Purée and strain through a chinoise. Keep warm, and add truffle paste, peelings, or truffle oil (be careful to use restraint) before serving.


For the sweet corn succotash:

  • 1 cup fresh lima beans
  • 3 cups fresh corn, removed from cob
  • 1 cup diced onion
  • 1 cup diced zucchini
  • 1 cup diced red bell pepper
  • 1 teaspoon finely diced garlic
  • 1 large basil leaf, finely chopped
  • Salt and pepper to taste


In a large pan on medium heat, combine lima beans, corn, onion, zucchini, red bell pepper, and garlic, and cook until just steamed, not soft, for about 2 minutes. Season with 1 large, finely chopped basil leaf, then salt and pepper to taste. Keep warm.


For the diver scallops:

  • 12 ounces diver scallops (about 4 scallops)
  • 1 tablespoon butter


In a cast iron or thick-bottomed pan over medium-high heat, sear the scallops in butter until done, about 2 minutes for each side; turn as needed during searing. 


To serve:

  • Corn jus
  • Sweet corn succotash
  • Diver scallops


Ladle about 2 ounces of corn jus into a large bowl, then spoon about 2 cups succotash onto the corn jus. Top with scallops and enjoy.


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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of illness.




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