2268. BACON-WRAPPED SCALLOP TOURNEDOS with SUMMER SUCCOTASH

yields four servings


8 slices thick-cut bacon
2 pounds (about 24) extra large sea scallops
salt and freshly ground black pepper
3 tablespoons unsalted butter
2 cups corn kernels (from 2 ears)
2 cups fresh lima beans, peeled, blanched in boiling salted water for 30 seconds; or thawed frozen lima beans
1 large tomato, cored, cut into small cubes
3 tablespoons chopped fresh sage leaves
8 (8-inch) skewers

Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on one side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.

In a large skillet, cook the bacon over medium-high heat until it has rendered a good amount of fat, but has not begun color or crinkle up, about 4 minutes (The bacon should be cooked halfway, it should remain pliable). Remove from the heat.

Thread the scallops onto skewers, putting 3 on each skewer, zig-zagging with a piece of bacon around each trio of scallops, securing it at the top and bottom with toothpicks, or secure with a second skewer. Sprinkle the skewers generously with salt and pepper, then place on grill over the side with fewer coals and cook until scallops are opaque all the way through, about 5 to 7 minutes per side.

Melt the butter in a large skillet over medium heat. Add the corn, lima beans, tomato, sage, and salt and pepper, to taste. Cook, stirring occasionally, until all the ingredients are nice and hot, about 5 minutes.

To serve, place about 1/4 of the succotash on each plate, top with 2 skewers.


bacon recipe courtesy of: Chris Schlesinger, "All Fired Up," Sara's Secrets, Food Network

2203. SPICE-CRUSTED CHAR over SUCCOTASH with CRISP BACON

makes four servings


1 teaspoon seafood seasoning
2 tablespoons finely chopped fresh thyme
1/2 teaspoon smoked paprika
1/8 teaspoon ground red pepper
4 (6- to 8-ounce) Arctic char fillets, 1/2 to 1 inch thick, skin on
2 tablespoons canola oil
4 bacon slices
1 1/2 cups chopped red onion
1 cup chopped red bell pepper
1 1/2 teaspoons minced garlic
1 1/2 cups fresh or frozen whole kernel corn, thawed
1 1/2 cups fully cooked, shelled frozen edamame
1 1/2 tablespoons finely chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Garnish: fresh thyme sprigs

Combine first 4 ingredients; rub evenly over char fillets. Cook fillets, seasoned side down, in hot oil in a heavy ovenproof skillet over medium-high heat 2 minutes or until golden brown. Turn fillets over; place pan in oven, and bake at 425° for 5 to 9 minutes (depending on thickness of fillets) or until fish flakes with a fork.

Cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.

Sauté onion, red bell pepper, and garlic in hot drippings 3 minutes or until tender. Add corn and edamame; sauté 2 to 3 minutes or until hot. Remove from heat, and stir in chopped thyme, kosher salt, and black pepper. Divide succotash evenly among 4 individual plates or bowls; top with fillets, and sprinkle with crumbled bacon. Garnish, if desired.


bacon recipe courtesy of: Lorelle Del Matto, Coastal Living, April 2009

967. SWEET CORN and BACON SUCCOTASH

6 cobs of good sweet corn
1 lb of smoked streaky bacon
1 small red onion chopped small
3 cups fresh white acre peas
4 cloves of garlic thinly sliced
2 red peppers
2 tablespoons unsalted butter
1 quart unsalted chicken broth
salt, black pepper & sherry vinegar to taste

Preheat oven to 350°.

Cut the kernels off the cobs, reserving the cobs. Chop the bacon finely. In a Dutch oven or casserole dish (preferably cast iron), on medium high heat, start sautéing the bacon and onions until the onions become translucent and the bacon starts to brown. Add the garlic, peas and corn. Stir to combine, and then add the chicken broth.

Stir with your wooden spoon rubbing the bottom of the pot to release the trapped goodies. Put the lid on and put in the oven to stew for 45-50 minutes, stirring every 10 minutes. After the succotash is cooked let it cool on the stove with the lid on.

Meanwhile, set the oven to broil. Cut the sides off the peppers leaving them as flat as possible. Rub them lightly with olive oil and spread them out on a foil lined baking sheet. Then set under broiler until skin becomes blistered and dark (approximately 15-20 minutes). Remove and let them cool, then peel them under cool running water. Make sure to remove all the dark bits or it will add a slight bitter flavor.

Finally, puree the peppers in a food processor until smooth. Stir the roasted pepper puree, and the two tablespoons of butter into the succotash and season with salt, black pepper and sherry vinegar to taste.


courtesy of: Chef Tarver King, Woodlands Resort & Inn, 125 Parsons Road, Summerville, South Carolina 29483, (843) 875-2600

347. SUCCOTASH of FRESH GREEN SOYBEANS, CORN, and BACON

serves 4


2 thick slices smoky bacon, preferably nitrite-free, applewood smoked, cut into 1/2-inch dice
1 1/2 cups shelled green soybeans, about 8 ounces (half of a 1-pound package of frozen soybeans)
2 medium ears of corn, kernels cut off (about 1 1/2 cups)
1 tablespoon minced fresh chives (optional)
1/2 teaspoon minced fresh pungent herbs, such as thyme, rosemary, or savory
OR 1 to 2 tablespoons finely chopped milder herbs such as basil or parsley (optional)

Add the bacon to a 10-inch nonstick skillet, cover and cook over moderate heat, stirring occasionally, until most of the fat has rendered out and the bacon is crisp, about 6 minutes. Holding back the bacon with a slotted spoon, pour off all but about 2 teaspoons of the fat. Add the soybeans and 1/3 cup water to the pan; toss, cover, and cook, stirring occasionally, 3 minutes. Stir in the corn, cover, and cook until the soybeans and corn are just tender, 3 minutes longer. Add salt and plenty of freshly ground black pepper to taste. Stir in the chives and herbs, if desired. Serve hot or warm.

NOTE: You can make this dish in the dead of winter with frozen soybeans and corn.


courtesy of: Sally Schneider, 2003