with Seared Scallops
This recipe for summer succotash is a simple yet hearty New England dish.
2 pounds fresh cranberry beans in pods or 2/3 cup dried, totaling 2 cups cooked (see “Note,” below)
2 tablespoons unsalted butter, divided
3 ounces salt pork, cut into large pieces
1/2 cup diced onion
1 medium-size garlic clove, minced
2 cups fresh or thawed frozen corn kernels, from 2 to 3 large ears
1 tablespoon cider vinegar, plus more to taste
Sea salt and freshly ground black pepper, to taste
1/2 cup chopped fresh herbs, such as basil or parsley (optional)
1 pound (about 16) dry sea scallops
1 tablespoon extra-virgin olive oil
If you’re using fresh beans, shell them and add them to a pot of salted boiling water. Cook, stirring occasionally, until just tender, about 25 minutes. Drain and rinse with cold water; then set aside. For dried beans, cover with water and soak overnight. Drain; then transfer to a pot and cover with 2 inches of water. Cover and bring to a boil; then reduce heat to medium-low and cook (still covered), stirring occasionally, until just tender, 35 to 45 minutes. Drain and rinse with cold water; then set aside.
Melt 1 tablespoon of butter in a large skillet over medium heat. Add the salt pork, diced onion, and garlic, and cook until fragrant and golden but not browned. Add the beans and corn and continue cooking, stirring gently to combine, until heated throughout, about 5 minutes. Remove from the heat and discard the salt pork. Add the cider vinegar; then season with salt, pepper, and additional cider vinegar to taste. Add the herbs if you’re using them. Keep the mixture warm while you cook the scallops.
Remove the small side muscle, if present, from each scallop and discard; then rinse with cold water, pat dry, and season all over with salt and pepper. Heat the olive oil and remaining tablespoon of butter in a large skillet on a medium-high setting until very hot but not smoking. Arrange the scallops in an even layer without touching (separate them into batches if necessary), and sear until the bottoms are a deep golden brown, about 2 minutes. Carefully flip them with a metal spatula and repeat on the other side until the scallops are opaque. (Be careful not to overcook.) When they’re done, transfer them to a plate. Ladle the succotash onto 4 plates (about 1 cup per serving) and top with scallops, about 4 per plate.