SUCCOTASH WITH SEARED SCALLOPS

Succotash with Seared Scallops image

Provided by Martha Stewart

Number Of Ingredients 11

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3 tablespoons unsalted butter
1 large leek (white and pale-green parts only), halved lengthwise, cut into 1/2-inch-thick half-moons, and rinsed well
1 red bell pepper, cut into 1/2-inch cubes
1 box (10 ounces) frozen lima beans, thawed
6 ounces okra, trimmed and cut into 1/2-inch-thick rounds
3 cups fresh corn kernels (about 6 ears)
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh oregano or marjoram
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
24 sea scallops (about 2 pounds), tough muscles removed

Steps:

Melt butter in a large skillet over medium heat. Add leek; cook until softened, 2 to 3 minutes. Add bell pepper, lima beans, and okra; cook, stirring occasionally, until tender, about 6 minutes. Add corn; cook until just tender, about 2 minutes more. Stir in chives, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover to keep warm.
Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add scallops; cook (in batches, if necessary, to avoid crowding skillet), turning once, until golden and just translucent in centers, about 3 minutes per side. Serve scallops on top of succotash, and season with salt and pepper.