Homegrown in Herkimer County Features this month’s recipe:
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.