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Pan-seared Scallops with Summer Succotash

Quentin Bacon
Prep time 10 mins
Cook time 15 mins
Yield Makes 4 servings (serving size: 3 scallops and 1/4 of succotash)
An elegant yet easy summertime meal, pan-seared scallops are always a winner. Serve scallops over a beautiful bed of corn and edamame succotash.


  • 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

Nutrition Information

  • calories 408
  • fat 8 g
  • satfat 1 g
  • monofat 3 g
  • polyfat 1 g
  • protein 40 g
  • carbohydrate 46 g
  • fiber 7 g
  • cholesterol 57 mg
  • iron 3 mg
  • sodium 316 mg
  • calcium 110 mg

How to Make It

  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.