Summer succotash

Indigenous populations first introduced succotash to European settlers. Although originally a cream dish, succotash has come to refer to any combination of chopped vegetables. Beans are also required; any of the most popular beans will suffice. Whatever bean floats your boat: wax, lima, black, kidney, navy, chick, edamame. Succotash frequently contains meat, so adding fresh bacon bits or slices of grilled sausage to scallops adds smokiness and a surf-and-turf component. But the most important aspect of any great succotash is its freshness.

When winter bay scallops are in season, fresh summer vegetables for succotash are still available. Websites like the National Center for Food Preservation provide quick instructions on canning your vegetables so that you can provide fresh goods even after the season has passed. Now that you've made certain that your succotash is fresh, the textures should stand out and provide an equally pleasurable sensation. With succotash, all of the scallops' closest friends arrive at the party at the same time.