Seared Scallops With Summer Vegetable Medley Recipe

About this recipe

This vibrant dish combines perfectly seared scallops with a medley of summer vegetables, including corn, zucchini, and peas, all brought together with fresh basil and a touch of butter. A quick and satisfying dinner option that is both Halal and full of flavor.

Ingredients

• 14 g On1Y Basil Leaves
• 200 g Green Peas (Peeled)
• 100 g Garlic - Single Clove
• 400G Freshos Corn Kernels
• 250 g Zucchini Green
• 400G Chtoura Foods Fava Beans Lebanese Recipe
• 5Ltr Vittorio Pomace Olive Oil
• 125 g Mooz Butter Garlic & Herbes
• 100 g Catch Sprinklers - Iodized Table Salt
• 50 g On1Y Black Peppercorns With Grinder

Instructions

1. 1. Bring a pot of salted water to a boil and prepare a bowl filled with ice water. Plunge the fava beans into the boiling water and cook for 2-3 minutes, then remove with a slotted spoon and transfer to the ice bath to cool quickly. Once cool, peel off the tough outer layer to reveal the bright green beans inside.
2. 2. Using the same boiling water, cook the peas for 2-3 minutes. Transfer them to the ice water to cool, then drain and set aside.
3. 3. In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the corn kernels and cook for 4-5 minutes. Add the diced zucchini and peas, cooking for another 3-4 minutes until tender. Stir in the fava beans and 1 tablespoon of butter, cooking for an additional 2 minutes. Remove from heat and mix in the fresh basil leaves.
4. 4. Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the zucchini slices in a single layer and cook undisturbed for about 5 minutes, until golden and tender. Flip the slices and cook for another 1-2 minutes until fully cooked through.
5. 5. Divide the vegetable medley among plates and top with the sautéed zucchini slices. Serve immediately for a delicious and wholesome dinner.