Pan-Seared Scallops With Summer Succotash Recipe

Name: Pan-Seared Scallops With Summer Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds sea scallops; Black pepper, to taste; 3 teaspoons olive oil, divided; 1 yellow bell pepper, chopped; 1 finely chopped shallot; 1 large garlic clove, minced; 4 cups fresh corn kernels (about 7 ears) or 2 (10-ounce) packages frozen whole-kernel corn, thawed; 1 (8-ounce) bag frozen shelled edamame, thawed; 2 tablespoons cider vinegar; 1/4 cup buttermilk; 2 tablespoons fresh chopped tarragon or basil, plus sprigs for garnish

Servings: persons

1 1/2 pounds sea scallops
Black pepper, to taste
3 teaspoons olive oil, divided
1 yellow bell pepper, chopped
1 finely chopped shallot
1 large garlic clove, minced
4 cups fresh corn kernels (about 7 ears) or 2 (10-ounce) packages frozen whole-kernel corn, thawed
1 (8-ounce) bag frozen shelled edamame, thawed
2 tablespoons cider vinegar
1/4 cup buttermilk
2 tablespoons fresh chopped tarragon or basil, plus sprigs for garnish

1
Rinse scallops, and pat dry. Pull muscle from side of scallops, and discard. Season with pepper, to taste.
2
Heat 2 teaspoons olive oil in a medium nonstick or well-seasoned cast-iron skillet over moderately high heat. Cook scallops, turning once, 4 minutes (depending on size of scallops) or until golden brown and cooked through. Transfer to a plate; cover and keep warm.
3
Lower heat to medium; add remaining 1 teaspoon oil to skillet. Cook bell pepper, shallot, and garlic, stirring occasionally, 4 minutes or until slightly softened.
4
Stir in the corn and edamame, and cook, stirring occasionally, an additional 4 minutes or until vegetables are tender.
5
Add the cider vinegar, and cook, stirring constantly, until completely evaporated, about 1 minute. Pour in the buttermilk; cook, stirring, until reduced in half. Stir in chopped tarragon, and spoon vegetables into 4 bowls. Top evenly with scallops; serve immediately.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds sea scallops, Black pepper, to taste, 3 teaspoons olive oil, divided, 1 yellow bell pepper, chopped, and more.

Yes, Pan-Seared Scallops With Summer Succotash falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-Seared Scallops With Summer Succotash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions