Pan-seared Scallops with Summer Succotash

(1) Course Main Dishes

Ingredients in this Recipe

1 (8 ounce) bag frozen shelled edamame, thawed
1 1/2 pounds sea scallops
1 finely chopped shallot
1 large garlic clove, minced
1 yellow bell pepper, chopped
1/4 cup buttermilk
2 tablespoons cider vinegar
2 tablespoons fresh chopped tarragon or basil, plus sprigs for garnish
3 teaspoons olive oil, divided
4 cups fresh corn kernels (about 7 ears) or 2 (10 ounce) packages frozen whole kernel corn, thawed
Black pepper, to taste

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