Buy a local pumpkin at the farmer’s market and make this tasty dish!
“There is an older couple in my neighbourhood that have a giant pumpkin patch, with what looks like a never-ending supply of pumpkins. Then, walking through the Old Strathcona Farmers’ Market I thought of a big bowl of succotash, really rich and stick to your ribs. Barbecue everything, and get a nice char on the super sweet scallops,” –chef Jason Greene, JW Marriott.
For the scallops
| 16 | U/12 scallops |
| 1 t | salt |
| 1 t | cracked black pepper |
| 1 t | smoked paprika |
| 2 T | olive oil |
| 1 T | BBQ Sauce |
Clean the abductor muscle from the scallops and marinate with the salt, pepper, smoked paprika, oil and the bbq sauce. Set aside and chill.
For the succotash:
| 1 lb | slab bacon, diced into ¾-inch cubes |
| 2 T | butter |
| 1 T | canola oil |
| 1 lb | pumpkin, peeled and diced into ¾-inch cubes |
| 1 med | yellow onion, diced small |
| 1 | yellow zucchini, cut lengthwise, sliced into half moons |
| 1 c | shucked corn kernels |
| 1 t | salt |
| 1 t | cracked pepper |
| ½ c | heavy cream |
| 2 T | chopped Italian parsley |
| 1 T | chopped fresh thyme |
| 2 T | smoked paprika |
| 2 c | shaved Brussels sprouts |
| 2 T | lemon juice |
| 1 t | shaved basil leaves |
Pre-heat BBQ to medium-high, about 350ºF.
Using a large skillet (on the barbecue or on the stove top) render bacon slowly, stirring constantly until golden and lightly crispy. Remove from the pan and drain on paper towels.
Add the butter and oil to the pan and sauté the diced pumpkin until golden on one side, about 2 minutes.
Add the diced onion, zucchini, corn kernels, salt and pepper. Sauté until lightly golden in colour, about 4 minutes. Add the bacon and cream. Continue to cook until pumpkin is tender to the fork.
Toss in parsley, thyme, smoked paprika, shaved sprouts and lemon juice. Sauté until cooked through. Taste the succotash and adjust seasoning if necessary. Reserve and keep warm.
Lightly season the grill with non-stick spray. Grill scallops, about 2 minutes per side.
To serve: spoon about 1 cup of succotash on four plates. Place 4 scallops per person in the center of the succotash. Garnish with basil, and a healthy drizzle of olive oil. If you have a finishing salt like Maldon or fleur de sel, now is the time to use it. Crack the Lambrusco and salut your guests.
Serves 4.