Seared scallop succotash

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Succotash is a popular dish in the US and is often served at Thanksgiving celebrations.

By Jack Stein

For the succotash

  • 50g/1¾oz butter
  • 1 garlic clove, thinly sliced
  • 2 shallots, diced
  • 1 carrot, peeled and diced
  • 1 leek, diced
  • 1 celery stick, diced
  • 160g tin sweetcorn, juice reserved
  • 50ml/2fl oz double cream
  • 60g/2¼oz white crabmeat
  • salt and freshly ground black pepper

For the seafood

  • 12 live mussels, scrubbed and debearded
  • 50ml/2fl oz dry cider
  • 25g/1oz butter
  • 12 scallops, shelled, cleaned and shells washed and reserved
  • snipped fresh chives, to garnish