Seared Scallops with Succotash

Seared Scallops with Succotash

Pan Seared Scallops with Succotash is the ultimate summer meal. It is a delicious and easy-to-make seafood dish that combines tender scallops with a flavorful vegetable medley.

Ingredients

1 lb. sea scallops

Salt and pepper

3 garlic cloves, minced

1 cup corn kernels 

1 cup frozen green beans, thawed

1 cup peas 

1  cup julienne carrots

2 Tbsp unsalted butter

Instructions

Pat scallops dry with paper towels and season with salt and pepper. Cook scallops over medium heat in olive oil  in skillet until golden brown, about 2-3 minutes. Flip scallops and cook until firm and almost opaque, an additional 1-2 minutes. Transfer to a plate.

Add garlic to the skillet and cook until softened, about 3 minutes.

Add corn, peas, green beans, julienned carrots, and cook until heated through, making sure to stir frequently, 3-5 minutes.

Add butter to skillet and stir until the butter is just melted.

Serve succotash on plates and top with sea scallops.

Drizzle balsamic vinegar glaze. Enjoy!

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good seafood page.

Seared Scallops with Succotash