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Pan-Seared Scallops with Citrusy Corn Succotash

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Golden, buttery scallops served with a bright citrusy corn succotash of sweet corn, cherry tomatoes, and lime for a fresh, elegant meal ready in under 30 minutes.

Ingredients

16 large sea scallops (about 1½ lb or 680g)

Kosher salt, to taste

2 tablespoons olive oil

2 garlic cloves, smashed and peeled

2 teaspoons grated lime zest

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

Instructions

  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.

Notes

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 bite-sized version.

Add red pepper flakes for heat.

Serve over quinoa or rice for a more filling meal.

Scallops are best fresh, but leftovers can be stored up to 2 days and reheated gently.

Nutrition

Find it online: https://justsosavory.com/pan-seared-scallops-with-citrusy-corn-succotash/