Main Course

Pan Seared Scallops with Boiled Peanut Succotash

Pan-seared sea scallops served over a hearty boiled peanut and Sea Island pea succotash with green tomato, creamy Sea Island pea hummus, and roasted red pepper coulis. Recipe courtesy of Sundae Cafe.
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Ingredients

  • 12 large fresh sea scallops
  • Salt and ground black pepper
  • 1/2 cup raw red peanuts
  • 1/2 cup Sea Island peas or any other field peas
  • 3 cups water
  • 1 yellow onion diced
  • 1 green pepper diced
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 1 medium sweet potato diced
  • 2 tablespoons plus 1 teaspoon vegetable oil
  • 1 fresh cob shoe peg corn kernels cut from the cob
  • 1 clove garlic minced
  • 3 ounces Cajun seasoning plus more for dredging
  • 1 ounce Italian flat leaf parsley
  • 2 green tomatoes sliced
Sea Island Pea Hummus
  • 2 fresh cobs shoe peg corn
  • 1 fresh jalapeño
  • 1/2 cup dry Sea Island peas or any other field peas
  • 1 teaspoon sesame oil or tahini
  • Pinch ground chile de arbol
  • Pinch ground cumin
  • 1 clove garlic minced
  • Juice of 1 lime
  • Salt and black pepper
  • Oil as needed
Red Pepper Coulis
  • One 10-ounce can roasted red peppers
  • 1/4 cup olive oil
  • 3 ounces Calabrian chile peppers
  • 1 teaspoon Dijon mustard
  • Salt and black pepper

Equipment

  • Large stockpot
  • Medium skillet
  • Large skillet
  • Blender or food processor
  • Griddle
  • Cutting board
  • Chef's knife
  • Mixing bowls
  • Measuring cups and spoons
  • Paper towels

Instructions

  1. Place the scallops on a large towel or paper towels to soak up any excess moisture.
  2. Fill a large pot with water, then add a pinch of salt and bring to a boil. Add the red peanuts and cook to desired tenderness, 1 hour to 1 hour 15 minutes. Add the peas to the pot and bring to a boil again, cooking with the peanuts until tender, about 45 minutes. Strain the peas and peanuts and let cool.
  3. Heat a medium to large skillet on high heat, then saute the onions, bell peppers and diced sweet potato in 1 teaspoon oil and cook until tender, 3 to 4 minutes. Add the corn to the skillet. Add the peanut and pea mixture to the skillet to make a succotash. Add the garlic, salt, black pepper, Cajun seasoning and parsley. Cook until heated through, 2 to 3 minutes. Add 1 to 2 tablespoons of water at the end to keep from drying out.
  4. Heat a medium skillet on medium-high heat. Add 1 tablespoon vegetable oil. Dredge the green tomatoes in Cajun seasoning. Add to the skillet and sear until charred, 2 minutes on each side.
  5. Heat a medium skillet on medium-high heat. Sprinkle the scallops with salt and pepper, then add them to the skillet and sear for 4 minutes on one side. Add the remaining tablespoon vegetable oil to the skillet, then flip the scallops and sear for another 4 minutes. Remove the scallops from the skillet and set aside.
  6. Plate the succotash in the middle of a plate and top with the scallops. Dollop the hummus on one side and Coulis on the other; place a tomato on either side. Repeat with the remaining ingredients.
Sea Island Pea Hummus
  1. Heat a griddle to 350 degrees F.
  2. Cook the corn on cob and jalapeño until charred, 3 minutes on all sides. Set aside and let cool. Cut the corn from cobs and remove the jalapeño stem. Add to a blender or food processor along with the peas, sesame oil, chile de arbol, cumin, garlic, lime juice, salt and pepper. Blend until you get a smooth consistency, adding oil, a tablespoon at a time, if needed.
Red Pepper Coulis
  1. Add the red peppers, oil, Calabrian chiles, Dijon, salt and pepper to a blender or food processor. Blend until you get a smooth consistency.

Notes

Recipe Courtesy of Sundae Cafe
  • Pat the scallops completely dry before searing to help develop a rich golden crust.
  • The boiled peanuts and Sea Island peas can be prepared a day ahead to reduce cooking time.
  • If Sea Island peas are unavailable, other field peas work well as a substitute.
  • Serve immediately after searing the scallops for the best texture and flavor.
  • Recipe courtesy of Sundae Cafe.

Pan Seared Scallops with Boiled Peanut Succotash

This elegant Southern-inspired seafood dish pairs perfectly seared sea scallops with a colorful succotash made from boiled peanuts, Sea Island peas, sweet corn, peppers, and sweet potatoes. Creamy Sea Island pea hummus and smoky roasted red pepper coulis complete the plate, creating a restaurant-quality presentation with layers of texture and flavor.
While the recipe includes several components, much of the preparation can be completed ahead of time, making it an excellent choice for special dinners or entertaining guests.

A Showcase of Southern Ingredients

Boiled peanuts, fresh field peas, sweet corn, peppers, parsley, and sweet potatoes celebrate classic Southern produce while complementing delicate pan-seared scallops. The addition of Cajun seasoning, roasted peppers, and fresh herbs creates balanced flavor without overpowering the seafood.

Restaurant-Style Presentation at Home

Layering the succotash beneath the scallops with dollops of hummus and roasted pepper coulis creates an impressive presentation suitable for dinner parties or holiday meals. Each component contributes its own flavor while working together as a complete dish.
Browse more recipes in our Main Dishes collection, learn about The Peanut's Journey, or explore Where Peanuts Grow.

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