Seared scallops are a favorite at our house. This dish of seared scallops on purple hull pea succotash was inspired after visiting a roadside vegetable stand a few summers ago. We picked up fresh ears of corn, and some purple hull peas. We then thought, what are we going to make with these fresh ingredients?

A fresh bowl of yum was born! We hope you love these seared scallops and succotash as much as we do! And you can easily use frozen veggies for this when fresh are out of season!

Reasons You’ll Love This Recipe:

• Nutrient-Rich: Packed with a variety of vegetables, this succotash offers a range of vitamins, minerals, and plant-based protein.
• Flavorful and Versatile: The combination of sweet, smoky, and mildly spicy flavors makes it a delightful side dish or a standalone vegetarian option.
• Seasonal Flexibility: While the recipe uses frozen vegetables, fresh produce can be substituted when in season, allowing for adaptability throughout the year.

Purple Hull Pea Succotash is a vibrant and flavorful side dish that pairs well with various proteins or can be enjoyed on its own. Here’s a breakdown of the ingredients, their importance, preparation steps, reasons to love this recipe, and tips on storage and reheating.

Ingredients for Purple Hull Pea Succotash with Scallops:

• Purple Hull Peas (8 ounces): These legumes add a hearty texture and earthy flavor, serving as the base of the succotash.
• Vegetable Stock: Used to cook the peas, infusing them with additional flavor.
• Edamame (8 ounces, shelled): Introduces a subtle sweetness and firm texture, complementing the other vegetables.
• Corn (8 ounces): Provides natural sweetness and a slight crunch, enhancing the succotash’s overall texture.
• Red Onion (1 medium, chopped): Offers a mild sharpness and color contrast.
• Garlic (6 cloves, finely grated and mixed with 1 teaspoon olive oil): Imparts aromatic depth and richness.
• Jalapeño (1 fresh, seeded and finely chopped): Adds a gentle heat, balancing the sweetness of the corn and edamame.
• Red Bell Pepper (½, diced): Contributes a sweet and crisp element, enhancing both flavor and color.
• Poblano Pepper (½, diced): Brings a mild smokiness, adding complexity to the dish.
• Extra-Virgin Olive Oil: Used for sautéing, it adds richness and helps meld the flavors together.
• Smoked Paprika (1 teaspoon): Lends a subtle smokiness, enhancing the depth of flavor.
• Salt and Fresh Cracked Pepper: Essential for seasoning and balancing the flavors.

How to Make Purple Hull Pea Succotash:

1. Cook the Purple Hull Peas:
   • In a pot, cover the peas with vegetable stock and boil for approximately 25 minutes until tender.
   • Remove from heat, strain, and season with 1 teaspoon of chili lime seasoning.
2. Prepare the Edamame:
   • Steam the shelled edamame for 1 minute. Set aside.
3. Sauté the Corn:
   • In a large skillet, heat enough olive oil to lightly coat the bottom.
   • Add the corn and cook until it achieves a golden-brown color, stirring occasionally.
   • Transfer to a bowl and cover with foil to keep warm.
4. Sauté the Aromatics:
   • Wipe out the skillet, add a bit more oil, and heat up.
   • Add the chopped red onion and sauté for about 30 seconds.
   • Add the garlic and stir.
5. Combine the Vegetables:
   • To the onions and garlic, add the chopped jalapeño, red bell pepper, and poblano pepper. Sauté for 30 seconds to release their flavors.
   • Add the cooked purple hull peas, sautéed corn, and steamed edamame.
   • Season with smoked paprika, salt, and fresh cracked pepper to taste.

Storage and Reheating:

• Storage:
  • Allow the succotash to cool to room temperature.
  • Transfer to an airtight container and refrigerate for up to 3 days.
• Reheating:
  • Stovetop Method: Place the succotash in a skillet over medium heat, stirring occasionally until heated through.
  • Microwave Method: Transfer to a microwave-safe dish, cover, and heat on medium power in 1-minute intervals, stirring in between, until warmed to your preference.

By following this guide, you’ll create a delicious and nutritious Purple Hull Pea Succotash that’s sure to become a favorite in your meal rotation.

Seared Scallops & Purple Hull Pea Succotash

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Course: dinner

Cuisine: American

Keyword: healthy, scallops, succotash

Servings: 3 Servings

Author: Bruce and Dina Miller

Ingredients

• 18 Scallops
• 2 teaspoons Extra-virgin olive oil
• 1 medium red onion chopped
• Salt to taste
• Fresh cracked pepper
• 1 teaspoon smoked paprika
• 6 cloves garlic finely grated and mixed with 1 teaspoon olive oil
• 1 fresh jalapeno seeded, finely chopped
• 1/2 red pepper diced
• 1/2 poblano pepper diced
• 1 8 ounce bag of frozen bag of purple hull peas
• Vegetable stock just enough to cover the peas
• 1 8 ounce bag shelled frozen edamame
• 1 8 ounce bag of frozen corn
•  

Instructions

Prepare Sea Scallops:

• Rinse sea scallops with cold water, then lay on double layer of paper towels, putting another double layer on top, patting dry.
  18 Scallops
• Leave for a few minutes to dry, then remove paper towels, place scallops on plate, and put in refrigerator until ready to sear.
• When you take scallops out to cook them, season with salt, pepper, and chili lime seasoning.
• Have a cast iron skillet that is big enough not to crowd scallops ready to use.

Prepare Purple Hull Peas:

•  Boil purple hull peas in enough vegetable broth to cover them(approximately 25 minutes). Remove from heat, strain and add in 1 teaspoon chili lime seasoning.
• Steam Edamame for 1 minute in bag. Set aside.

Prepare Corn:

• Heat up large skillet with enough olive oil to lightly coat the bottom. Get it hot enough to really give the corn a golden brown. Toss in corn, stir to allow corn to cover bottom of pan. Allow to cook, and then stir  a few times. This can take a few minutes.  You are looking for some golden color, with a little browning for flavor.  Set aside in a bowl, and cover with foil.

Prepare onion pepper mixture:

• Wipe out pan you cooked corn in and add a bit more oil and heat up. Add onion in and spread around to sauté.
• After about 30 seconds, add in the garlic. Stir.

Sear scallops and finish succotash:

• Heat oil for scallops, on grill or stove top. Salt, pepper, and smoked paprika on scallops, then turn and season other side. When almost smoking hot, place scallops in pan. Now for a bit of time management! While scallops are searing, you will complete the succotash!
• To the onions and garlic, toss in chopped peppers, and sauté for 30 seconds, just enough to release the oils. Now, toss in strained purple hull peas, corn, and edamame.
• Depending on scallop size, you will turn yours 2-3 minutes after you put into pan. Should have nice brown color. Flip to other side, and give another 2-3 minutes.
• Place purple hull pea succotash in a bowl and arrange scallops over top. Garnish with favorite herb or a lemon wedge!  Pour wine. Bon Appetit!!

Notes

You can sub in fresh corn, when in season.

Tried this recipe?Let us know how it was!

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