Savor Sarasota Recipe - FOX 13 News

Savor Sarasota

Savor Sarasota Recipe

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Savor Sarasota... great deals at great restaurants!   Here's the recipe for this week's fabulous meal cooked up this morning from Chef Paul Mattison:

Seared Sea Scallops

charred corn succotash, bacon lardons, crispy potatoes, yellow tomato couli

Serves 4

For the Scallops:


12 each                                     Sea Scallops, u-10 size

 2 tablespoons                          bacon fat

To taste                                    salt and pepper

Season each scallop with salt and pepper on both sides. Heat a medium sauté pan on medium high heat. When hot, carefully add scallops to pan. Do not touch scallops until edges are starting to brown. Using a spatula, carefully flip scallops. Cook until desired doneness. May have to do scallops in batches.


For the Charred Corn Succotash:


2 tablespoons        clarified butter

¼ cup                             sweet onion, small diced

2 cloves                garlic cloves, minced

3 tablespoons        roasted red peppers, small diced

4 ears                    Corn, charred on grill and cut off cob

½ cup                             fava beans, blanched, shucked

1 tablespoon                   cilantro, chopped

To taste                 salt and pepper


Heat a medium sauté pan on medium heat. Add butter and onions. Cook onions until softened about 5 minutes. Once softened add garlic, peppers corn, and fava beans. Cook another 5 minutes. Season with salt and pepper. Finish with chopped cilantro.

 For the Yellow Tomato Coulis:


3 each                   yellow tomatoes, blanched, skin peeled

2 cloves                garlic, minced

3 tablespoons        extra virgin olive oil

To taste                 salt and pepper


Cut each tomato horizontally. Squeeze the seeds out of each halved tomato. Rough chop each tomato and place in a small sauce pan with the minced garlic. Cook over low heat. Stewing the tomatoes slowly. Cook until tomatoes are broken down and fully stewed. Transfer tomatoes to a blender. Puree on high until smooth. While blender is still running, slowly add oil. Adjust seasoning with salt and pepper.

For Plating:

Ladle the tomato coulis on four plates. Divide the succotash between the plates and place on top of coulis. Next place 4 scallops on the succotash for each portion. Garnish around each plate with crispy potatoes and bacon lardons. Serve.


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