Southern Crispy Rice, Succotash, Scallops


Makes 1

Prep Time

30 Minutes


Recipe Preparation

  1. Cook the rice until done. Remove from the heat and spread into a layer on a sheet pan (loosely covered with paper towels) to cool and dry a little. (about 2 hours)
  2. Meanwhile, prepare all the other ingredients, ready to assemble.
  3. When the rice is cooled, in a bowl, mix together all the other rice ball ingredients with the rice (except the oil).
  4. Wet your hands in a little water and then create small balls (about 2 inches) with the rice mix. Arrange on a plate while you repeat the process to use up all the mix. Refrigerate until needed.
  5. In a medium saucepan or fryer heat the oil (about 3-inches for a pan) until hot (around 160ºC / 320ºF) – a cube of bread should sink then gently rice to the surface bubble when added. If the oil is too hot, remove from the heat and cool.
  6. Gently add about 5-6 balls into the oil and fry for 3-4 minutes each until crisp. Remove and drain on paper towels while you fry the rest in batches.
  7. For the Grilled Succotash, preheat a gas or charcoal grill on high heat.
  8. While the grill is preheating, cook the edamame in a medium saucepan of boiling salted water for 3-4 minutes until cooked through. Drain and rinse with cold water in a colander.
  9. Rub the corn with 1 teaspoon olive oil. Grill, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cobs.
  10. Grill the lemon halves for 1-2 minutes, cut side down, until they are grill marked.
  11. In a small bowl, whisk together 2 tablespoons olive oil, the juice from the grilled lemon halves, garlic, salt and pepper.
  12. Combine the corn, edamame, tomatoes, scallions and chives in a large bowl. Pour in the lemon-olive oil mixture, stirring everything together.

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