Rob Cirillo’s Georges Bank Succotash Recipe

Homegrown in Herkimer County Features this month’s recipe:
Georges Bank Succotash

Cornell Cooperative Extension Herkimer County Master Gardener Volunteers collaborate with Rob Cirillo, Owner and Chef, Stone Soup American Bistro and Beer Garden to benefit Loaves and Fishes Warming Center in Herkimer

This month’s recipe for Homegrown in Herkimer County, Rob Cirillo, owner of Stone Soup American Bistro and Beer Garden, is sharing a recipe for Georges Bank Succotash.

Succotash is a North American dish originating from Native American. It is derived from the Narragansett word sahquttahhash, which means “broken corn kernels.” Along with corn and legumes, add your favorite locally grown vegetables like zucchini, yellow squash, tomatoes.

This succotash recipe is being featured on the menu at Stone Soup American Bistro with proceeds from orders going to the Loaves and Fishes Warming Center so stop by the restaurant to benefit this worthy cause and try Rob’s delicious Georges Bank Succotash.

Rob Cirillo’s Georges Bank Succotash Recipe
(Gluten-free)

Scallops (or your favorite locally sourced meat like chicken, pork or beef cubed or in cut into small strips)
Oil
Salt and pepper seasoning
Corn
Legumes (chick peas, favorite beans, etc.)
Carrots – sliced, washed and peeled
Zucchini (cubed)
Cherry or grape tomatoes, halved
Yellow Squash (cubed)
Aromatic herbs like thyme or rosemary
White wine
Butter
Lemon
Crispy bacon

Rob’s succotash is quick to make taking just minutes from pan to plate. In a large frying pan over medium to medium-high heat, add enough oil to just cover the bottom of the pan. Season scallops (or your choice of meat on both sides). When the oil in the pan is hot, add the scallops. Cook scallops until lightly crusted. Remove scallops from heat.

Add carrots, legumes, zucchini, and yellow squash to the pan used to cook the scallops. Season lightly. Add aromatics like thyme or rosemary to the cooking vegetables. Be sure to cook vegetables lightly to retain nutrients, stirring to ensure even cooking. Add a little white wine to the pan. Add lemon juice. Add tomatoes at the end followed by butter. Stir gently; butter should melt quickly. Remove from heat.

Spoon the cooked succotash onto plates. Add cooked scallops. Top with crispy bacon.