I’m still talking about the food from our Vegas trip. SO good!! The night we went to see LOVE: Beatles Circque de Soleil (which, by the way, is the best Circque de Soleil act I have ever seen) we followed the show with an equally unforgettable meal at The Strip House located on the Vegas strip in Planet Hollywood.
Although the name of the restaurant certainly sounds promiscuous—especially being in Vegas and all—The Strip House is strictly a steakhouse. Ok, so it does have vintage black and white photos of seductive women on the walls, but somehow the photos really are not offensive. The plush décor, including dark red velvet wallpaper and moody lighting, has a sort of a retro feel, but with a modernized twist. It’s a great place for date night. Especially in Vegas. At least I think so.
The Strip House is a relatively small chain, with restaurants in New York City, Naples, Vegas, Key West, Houston, and Livingston. A few years ago there was a Strip House in Palm Beach Gardens five minutes from our house and Andy and I went there on a pretty regular basis. In fact, one of the recipes in my last cookbook was a healthy remake for the Strip House Pan Seared Scallops over Corn & Edamame Succatosh. It’s the dish Andy ordered in Vegas too so I thought I would share my recipe makeover…
A Strip House Makeover: Pan Seared Scallops over Corn & Edamame Succotash
The Strip House Pan Seared Scallops over Corn and Edamame Succatosh is a unique, richly flavored and savory dish. However, anytime something tastes rich and overly amazing at a restaurant I’m always highly suspicious of what the chef did to make it taste that way —I for one know if I were a chef who was strictly concerned with just the taste of the food and not the health perks, my “secret” go-to ingredient would be butter. And lots of it. Anyone who cooks can tell you pretty much all food tastes better with butter. I’m pretty confident most chefs are onto this trick.
However, when it comes to eating out, Andy isn’t nearly as strict as I am with his ordering (at least he doesn’t order The Strip House “Crisp Goose Fat Potatoes”!) As far as Andy is concerned, if he’s eating corn, scallops and edamame beans at a steakhouse then he deserves a gold star 😉
My version of the Pan Seared Scallop dish below is adapted from my cookbook and although it does have a smidgen of butter—less than 1 teaspoon per person, it really is overall a very healthy “clean eating” recipe. And it’s perfect for a special occasion meal.
Corn & Edamame Succotash
- 1 cup organic vegetable broth (such as Pacific Naturals)
- 1/2 cup raw cashews, soaked in water for at least 1 hour
- 2 teaspoons organic, grass-fed butter
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 1 medium shallot, diced
- 1/2 medium red onion, diced
- Unrefined sea salt, to taste
- Cayenne pepper, to taste
- 2 cups frozen organic corn kernels
- 1 tablespoon fresh minced ginger
- 2 cups frozen edamame beans
- Place the vegetable broth and cashews in a high speed blender; process until smooth and creamy. Set cashew cream aside.
- Heat butter and oil in a medium sized skillet over medium heat. When the butter has melted, add the garlic and sauté 30 seconds. Add shallots and sauté an additional 45 seconds. Add onion, season with salt and a pinch or two of cayenne pepper. Sauté until onions are tender, about 5 minutes. Add the corn and ginger and cook 1-2 minutes.
- Pour the cashew cream into the sauce pan and simmer ingredients for 5 minutes. Remove from heat and allow the corn to cool for 5-10 minutes.
- Transfer half of the corn and liquid broth to a food processor or blender and puree for 30 seconds, or until ingredients are blended but not smooth. Pour the puree back into the sauce pan and bring to a simmer. Add the edamame beans and cook over medium heat for 4-5 minutes. Cover and keep warm until scallops are ready to serve.
Lemon Gingered Pan Seared Scallops
- 1 ½ pounds large sea scallops, rinsed with very cold water and patted dry
- Unrefined sea salt, to taste
- 1/4 cup stone ground corn flour
- 2 teaspoons organic extra virgin coconut oil (such as Barlean’s)
- 1 ½ teaspoons organic, grass-fed butter
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- Juice from 1 whole lemon
- 1 tablespoon soy sauce
- Salt and pepper the scallops. Lightly dust with corn flour.
- Add the coconut oil to a 12 to 14-inch sauté pan and set over high heat. Once the skillet is very hot and the coconut oil is melted (tilt the pan to coat in oil), gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Remove the scallops from the pan and set aside.
- Add the butter to the “dirty” hot skillet and remove skillet from the heat (the butter should immediately begin to melt since the skillet will still be hot); add the garlic and ginger to the melted butter and stir, away from the heat, for 30 seconds. Add the lemon juice and soy sauce to the skillet. Place the skillet back on a medium-high heat stovetop and add the scallops back to the pan. Toss the scallops in the ginger mixture and heat through for about 30 seconds. Serve warm pan seared scallops over the edamame succotash.