Scallops with King Crab Succotash

Make the Carrot Ginger Oil Drizzle
Place a saucepan on the stove over medium- low heat. Add olive oil, carrot juice, ginger, basil leaves, and a pinch of salt and pepper to the saucepan. Cook for approximately 15 minutes or until the liquid is reduced to 1 tbsp. Remove from the heat and let the flavors meld for 15 minutes. Whisk to combine before plating the dish.

Bake the Okra
Preheat the oven to 400 degrees. Line a sheet pan with aluminum foil and place the okra in a straight line on the pan. Sprinkle the okra with olive oil, and salt and pepper. When the oven reaches the desired temperature, place the okra in the oven and bake for 10 minutes. Remove the okra from the oven and allow to cool. Slice 2 okra in half (lengthwise) for garnish and the remaining okra into 1/4-inch circles for the succotash.

Make the King Crab Succotash
Place a midsize skillet on the stove over medium-high heat. Add the butter to the skillet. Remove the kernels from the corncob and add them to the skillet once the butter has melted. Cook for 3 minutes without stirring. Add the garlic and onion to the skillet. Stir the corn, then cook another 3 minutes. Remove the meat from the king crab leg and set aside. Add the crab shells and bourbon, then light on fire (be careful not to stand directly over the skillet). When the flame extinguishes, add the heavy cream to the skillet and stir to combine, scraping the bottom of the skillet to release any stuck kernels. Once the cream boils, reduce the heat to medium and continue to cook approximately 10-15 minutes or until the cream is reduced to 1/4 cup and begins to thicken. Remove the crab shells and add the okra and Tony Chachere’s seasoning. Stir to combine and allow to thicken. Remove from the stove and gently fold in the crab meat.

Sear the Scallops
Place a midsize skillet on the stove over high heat. Add 1 tbsp butter to the pan. Rinse the scallops under cold water and pat them dry. Dust each side with a pinch of salt and pepper. When the butter turns brown, sear scallops in the pan for 30-45 seconds depending on thickness. Flip the scallops over and sear for another 30-45 seconds. Scallops should be heated yet translucent in the center. Remove the scallops from the skillet and allow them to rest on a paper towel.

Plate the Dish
On a midsize bowl plate, divide the succotash in half and place on the side of the plate. Lay 3 scallops on the plate next to the succotash. Drizzle the carrot ginger oil over the scallops. Garnish each plate with 2 halves of okra. Squeeze 1/4 lime wedge over the entire plate. Serve immediately.