Pan-Seared Scallops with Summer Succotash

Ingredients:

• 4 tbsp. l. rapeseed oil (canola)
• 100 g pancetta, diced
• 1 small red onion, diced
• 4 ears of corn, kernels removed
• 2 cloves garlic, crushed
• 3/4 cup heavy cream
• 110 g green beans, ends removed, pods cut into 2.5 cm pieces (about 1 cup)
• 1 red bell pepper, seeded and diced
• 1 cup cherry tomatoes, halved
• 1 cup fresh basil leaves, torn
• 600 g large sea scallops (about 20 pcs.), stems removed, pat dry (see Note)

Preparation:

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the pancetta and cook, stirring occasionally with a wooden spoon, until crisp, about 5 minutes. Transfer to a paper towel-lined plate. Drain most of the fat from the skillet, reserving 1 tablespoon.
2. Return the skillet to medium-high heat. Add the red onion and cook, stirring frequently, until softened, about 2 minutes. Add the corn and garlic and cook, stirring frequently, until the corn is crisp-tender, about 2 minutes. Remove from heat.
3. Combine 0.5 cups of the corn mixture with heavy cream in a blender. Blend until smooth and set aside.
4. Add another 1 tablespoon of oil to the skillet with the remaining corn mixture and reduce the heat to medium. Add the green beans and bell pepper and cook, stirring frequently, until the green beans are bright green, about 2 minutes. Add the cherry tomatoes, corn puree, and pancetta. Cook until the mixture begins to bubble and is heated through, about 1 minute. Sprinkle with 1/2 teaspoon of salt and pepper to taste. Set aside and keep warm over low heat.
5. Heat the remaining 2 tablespoons oil in a large skillet over high heat. Pat the scallops dry with paper towels and season generously with salt and pepper on both sides. Add to the skillet and cook, without moving, until browned on the bottom, about 3 minutes. Flip and cook until cooked through, about 1 minute more.
6. Add half the torn basil to the succotash, then divide it among plates. Top with the seared scallops and serve, garnished with basil.
   
   
   Fresh scallops are typically sold in two varieties: "wet" and "dry." Wet scallops are treated with a solution of water and sodium tripolyphosphate (STPP) to preserve them longer. These scallops have a chewier texture. Dry scallops are untreated and have a sweet, fresh flavor and a perfect texture. While both varieties are suitable for this recipe, always choose the dry scallops.