Directions for Scallops
Start by heating a large pan over medium high heat with 1 TSP of evoo, 1 TSP of butter, 2 garlic cloves smashed, and a few sprigs of fresh thyme. While your pan is heating pat dry your scallops with a paper towel and season with salt and pepper. Place scallops in hot pan and sear 1-2 min per side. Once cooked remove from heat and set aside. Reserve the crispy garlic and fried thyme for later use.
Directions for Succotash
To make the succotash start by placing 2 ears of corn husk and all in the microwave. Cook 4-5 min. Remove from microwave husk and gently cut kernels of the cob, place in bowl and set aside. In a large pan heat up 1 TSP of evoo and 1 TSP of butter. Once melted add 1 finely chopped shallot, 2 cloves of minced garlic season with salt and pepper and cook for 2 min. Add your melange of mushrooms (oyster, crimini, shiitake) roughly chopped along with your roasted, peeled, and chopped red bell pepper and the cooked corn kernels. Season with salt, pepper, and fresh thyme and cook for 4-6 min. Remove from heat and set aside.
Directions for Dressing
In medium mixing bowl juice half a grapefruit, to that add a squeeze of honey, and a healthy drizzle of evoo, season with salt and pepper, whisk and add fresh arugula. Toss and set aside.
To plate place the dressed arugula on the platter, then scoop some of the sweet corn succotash on top and then your seared scallops. To garnish cut up grapefruit segments and sprinkle around the plate along with the reserved crispy garlic, fried thyme, and chopped pistachios. Serve and enjoy!