Pan-seared Diver Scallops With Edamame-Corn Succotash and Basil-Sweet Pea Sauce

20 diver scallops
kosher salt to taste
pepper to taste
4 tablespoons canola oil

Dry all scallops well and season with salt and pepper immediately before searing them. Heat a large sauté pan and add canola oil. In smoking pan, add scallops, allow to sear, flip, and repeat on other side. Remove scallops from pan.

2 tablespoons unsalted butter
3/4 cup applewood-smoked bacon, diced
3 teaspoons garlic, minced
2 teaspoons shallots, minced
1 1/2 cups fresh sweet corn, cut from cob
1 1/2 cups edamame, shelled
2 teaspoons fresh thyme, chopped
1 cup heavy cream
kosher salt to taste
fresh cracked black pepper to taste

Melt butter in a large sauté pan, add bacon, and render down until the bacon is almost crisp. Drain bacon fat. Add garlic and shallots and sauté until shallots become translucent. Add corn, edamame, and fresh thyme, then sauté for 1 to 2 minutes. Add heavy cream and reduce until cream thickens. Adjust seasoning to taste with salt and pepper.

Basil-Sweet Pea Sauce
1 cup sweet peas
8 to 10 large basil leaves
2 cloves garlic
1/4 cup fresh parsley, chopped
1/2 cup chicken stock
1/2 cup heavy cream
kosher salt to taste

In a blender combine all ingredients except for salt and heavy cream. Purée until very smooth. Pour sweet pea mixture into a bowl and stir in heavy cream. Season with salt.

To serve, spoon succotash into shallow bowl, shingle scallops around half of the succotash, spoon basil–sweet pea sauce around the other half of the succotash. Garnish with chopped thyme or parsley. Serves 4.

Note: Frozen, shelled edamame is widely available in the freezer section of most major grocery chains. Look for soybeans if you have trouble finding the name “edamame.”