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