Serious Eats: Recipes

Dinner Tonight: Scallops with Corn and Fava Bean Succotash

[Photograph: Blake Royer]

Last weekend I was in Montreal and had a chance to visit the famed Jean Talon Market, a vibrant collection of food stalls where everyone from fishmongers to farmers sell reasonably priced, high-quality food every single day, all year round. It took me a little while to get over my jealousy that Montreal has such an institution, but once I did, I started thinking about what sort of dinner I could come up with to thank the gracious hosts who had offered their apartment.

With so many spring and summer vegetables available—fava beans, corn, shelling peas, zucchini—I wanted to try them all. That's when inspiration hit in the form of succotash. A perfect way for all the vegetables to play along, each combined in a skillet and simmered with a little milk until al dente and tossed with slivered basil. To round it out into a full meal, I cooked scallops according to a Mario Batali method: seared without moving on a single side to develop a mouthwatering crust without overcooking.

About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he's now living in Chicago.

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