Pan-Seared Scallops with Citrusy Corn Succotash

Why You’ll Love This Recipe

• Perfect balance of rich, sweet, and tangy flavors
• Quick to prepare ready in under 30 minutes
• Elegant enough for entertaining, simple enough for a weeknight
• Uses fresh, seasonal ingredients for maximum flavor
• Naturally gluten-free and wholesome

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

16 large sea scallops (about 1½ lb or 680g)
Kosher salt
2 tablespoons olive oil
2 garlic cloves, smashed and peeled
2 teaspoons grated lime zest plus 2 tablespoons fresh lime juice
3 tablespoons unsalted butter
Kernels from 2 ears of corn
1 cup (170g) cherry tomatoes, sliced
3 tablespoons chopped fresh chives

Directions

1. Pat the scallops dry with paper towels and season lightly with kosher salt.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
3. Add the scallops in a single layer without crowding. Sear for 2 to 3 minutes per side until golden brown and just cooked through. Remove to a plate and keep warm.
4. Reduce heat to medium and add the remaining olive oil, garlic, lime zest, and butter. Sauté for 1 minute until fragrant.
5. Stir in the corn and cook for 3 to 4 minutes until just tender.
6. Add the cherry tomatoes and cook for another 2 minutes until slightly softened.
7. Stir in the lime juice and half the chives. Season with salt to taste.
8. Return the scallops to the skillet briefly to warm, or serve them on top of the succotash.
9. Garnish with the remaining chives and serve immediately.

Servings and timing

This recipe makes 4 servings.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

• Swap lime for lemon or orange for a different citrus profile.
• Add diced bell peppers or zucchini to the succotash.
• Use bay scallops for a quicker-cooking bite-sized version.
• Add a pinch of red pepper flakes for heat.
• Serve over a bed of quinoa or rice for a heartier meal.

Storage/Reheating

Scallops are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of butter or olive oil to avoid overcooking. The corn succotash can be enjoyed cold or reheated separately.

FAQs

How do I get a perfect sear on scallops?

Make sure the scallops are very dry, the pan is hot, and don’t move them until a golden crust forms.

Can I use frozen scallops?

Yes, just thaw completely and pat dry before cooking to avoid excess moisture.

Do I need to remove the side muscle from scallops?

Yes, if present, gently pull off the small, tough side muscle before cooking.

What type of pan works best for searing scallops?

A stainless steel or cast iron skillet works best for achieving a golden crust.

Can I substitute the corn with frozen kernels?

Yes, thawed frozen corn works well if fresh corn is unavailable.

Can I make the succotash ahead of time?

Yes, you can prepare the succotash a few hours in advance and gently reheat before serving with freshly seared scallops.

What wine pairs well with this dish?

A crisp white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay pairs beautifully.

How can I tell when scallops are cooked through?

They should be opaque and slightly springy to the touch, with a golden crust on the outside.

Is this dish spicy?

No, but you can add chili flakes or jalapeño to the succotash if you prefer heat.

Can I grill the scallops instead of pan-searing?

Yes, scallops can be grilled over medium-high heat for 2 to 3 minutes per side.

Conclusion

Pan-seared scallops with citrusy corn succotash is a quick yet elegant dish that highlights fresh, vibrant flavors. With sweet corn, juicy tomatoes, and a burst of lime, it perfectly complements the buttery richness of scallops. Ideal for a weeknight treat or a special dinner, this recipe is sure to impress.

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