Jack Stein served up tasty seared scallop succotash on Steph’s Packed Lunch.
The ingredients are: 12 mussels, 50ml dry cider, 12 scallops, in the shell, 25g unsalted butter, 50ml double cream, Salt and pepper.
For the succotash base: 50g unsalted butter, 1 garlic clove, peeled and diced, 2 shallots, peeled and diced, 1 carrot, peeled and diced, 1 leek, diced, 1 celery stick, diced and 1 can (160g) of sweetcorn, juice reserved.
To serve: Handful of chives, finely chopped.
See recipes by Jack in his book titled: Jack Stein’s World on a Plate: Local produce, world flavours, exciting food
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