Blackened Scallops with Southern Succotash

Keith Ann Clotiaux (from Cuisine Tonight for Two Magazine)
Yield: 2 servings

I first made this recipe when Cheri had surgery on her foot and she and Bill both liked it so much she asked for the recipe when she cooked for a friend who had also had surgery. But don’t wait for surgery to make this! It’s a great excuse to get scallops — fast and delicious. (Nov 2010)

3/4 cup dry converted brown rice

1/4 cup diced onion

1 tsp minced garlic

1 Tbsp olive oil

2 cups chopped tomatoes

1/2 cup low-sodium chicken broth

2 tsp brown sugar

1 tsp Tabasco sauce

1 cup fresh or frozen corn kernels

1/2 cup sliced fresh or frozen okra

1/2 cup fresh or frozen lima beans

Salt and Tabasco sauce to taste

6 sea scallops, “foot” removed

2 Tbsp olive oil

2 Tbsp Cajun Seasoning (below)

Chopped fresh parsley

Cajun Seasoning*

1 Tbsp dried oregano

1 Tbsp dried thyme

1 Tbsp garlic powder

1 Tbsp paprika

1 Tbsp black pepper

1 1/2 tsp kosher salt

1 1/2 tsp cayenne pepper 

Cook rice according to package directions using olive oil instead of butter; set aside.

Sauté onion and garlic in 1 Tbsp oil in a saucepan over medium-high heat 1 minute. Stir in tomatoes, broth, sugar, and Tabasco; bring to a simmer. Add corn, okra and beans; simmer until beans are tender, 10-15 minutes. Season with salt and Tabasco.

Toss scallops with 2 Tbsp oil, then dredge in Cajun Seasoning; heat a skillet over high heat. Add scallops and blacken on both sides until cooked through, about 2 minutes per side. Serve over rice and succotash. Garnish with parsley.

*Substitute the Cajun Seasoning with a store-bought version to save time.