Seared Scallops With Carambola Sauce Parsnip And Succotash recipes

Ingredients

• pepper
• salt
• 1 tablespoon olive oil
• 2 cups water
• 2 cups heavy cream
• 1 lemon
• 1 tablespoon butter
• 1 bunch fresh thyme
• 1/2 cup fava beans
• 1/2 cup English peas
• 1/2 cup lima beans
• 1 bunch chives, sliced thinly
• 1 tablespoon olive oil
• 1 bottle white wine
• 1 cup sugar
• 1 vanilla bean, halved and seeded
• 1 cup butter
• 1 lime
• 18 large scallops (preferably from Maine), rinsed and patted dry
• 3 parsnips, peeled and cut into thirds
• 2 ears corn
• 3 carambola (starfruit)

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