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Summer Vegetables Succotash with Lightly Poached Bristol Scallops

Looking for a new summer dish to bring to the table? Test out this fresh summer vegetable and Fair Trade Certified sea scallop dish, created by Bristol Seafood, and wow your family or guests with its elegance and delicious flavor combinations.

Caramelized Tomato Puree 

Prep 5 min., cook 1 hour 30 min. This sauce can be made raw without roasting tomatoes, just sauté garlic before pureeing. 

Ingredients:

  • 3 cups Fair Trade grape or cherry tomatoes
  • 4 large cloves garlic
  • 3 tablespoons Fair Trade olive oil
  • 1 tablespoon sherry vinegar
  • Salt

Directions:

Heat oven to 250F. Line baking sheet with parchment paper, then oil surface. Coat tomatoes and garlic with oil, put on parchment paper and sprinkle with salt. Roast 90 mins or until caramelized and soft. Remove from oven and allow to cool slightly. With food processor or blender, blend on high and slowly drizzle in vinegar. Sauce should emulsify and be thick. Hold at room temperature until serving meal.

Summer Vegetables Succotash with Lightly Poached Bristol Scallops 

Ingredients:

  • 12 Fair Trade Bristol Seafood North Atlantic Sea Scallops
  • 1 Fair Trade zucchini, cored, ½ inch dice
  • 1 cup fresh (or frozen) lima beans
  • 1 cup corn, fresh or frozen (2 cobs)
  • 1 large shallot, ¼ inch dice
  • 1/2 cup white onion, ¼ inch dice
  • 2 large garlic cloves, minced
  • 1/2 cup Fair Trade diced tomato
  • 1/2 cup Fair Trade white wine
  • 1/2 cup stock of your choice
  • 1/4 cup picked parsley leaves (garnish)
  • 1/4 cup picked dill, or leafy herb of your choice (garnish)
  • 2 tablespoons Fair Trade olive oil
  • 2 tablespoons butter
  • Salt

Directions:

In large sauté pan, melt butter and add olive oil. Cook garlic, onions, and shallot on medium heat for 2 minutes. Add remaining vegetables and cook for 3-5 minutes, or until it begins to bubble. Add white wine, and allow to reduce slightly, about 3 minutes. Place scallops on top of succotash, and cover pan with tight fitting lid. Allow to cook another 3-5 minutes, depending on desired cooking doneness of scallops (the longer they cook they tougher they get). Serve in bowls with puree, garnish with picked fresh herbs and chive flowers if in season.

All photos were created by Bristol Seafood. See all six of their new recipes, which incorporate Fair Trade Certified seafood, by visiting www.BristolSeafood.com