Pan Seared Scallops with Bacon Succotash

Pan Seared Scallops with Bacon Succotash

June 29, 2010

15

Yesterday afternoon I took, what I thought was going to be, a quick run to the grocery store to pick up some basics to restock the fridge. Once I arrived I realized I didn’t have anything for dinner. My friend Missy and I were hanging out all day running errands and I knew I wanted to make a quick but tasty dinner. Plus it was 12,232 degrees in Boston so I wanted something light and summery. I was aimlessly wandering around the grocery store, which I tend to do more often than I should, and out of the corner of my eye I noticed the Cook’s Illustrated 30-minute Suppers magazine at the deli counter. I picked it up and started skimming it in hopes to gain a bit of inspiration. When I got to the seafood section of the magazine I saw a beautifully looking recipe for Pan-Seared Scallops with Bacon and Succotash and besides a few ingredients, I already had mostly everything at home. AND the grocery store was having a sale on little mini frozen scallops at the seafood counter… $4.99/lb versus $13.99/lb for the larger ones. Hooray!

Here’s what you need:

DSCN3932.JPG

DSCN3934.JPG

• 4 slices of bacon, chopped (I used 5 slices. 1 for good luck!)
• 1 1/2 pounds scallops, tendons removed
• salt and pepper
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 4 ears of corn, kernels removed from cobs (and how delicious is fresh corn?!)
• 1 cup frozen lima beans, thawed
• 2 plum tomatoes, seeded and diced (I had grape tomatoes so I used those)
• 2 tablespoons unsalted butter
• 1/2 cup chopped fresh chives

Here’s what you do:

• Cook bacon in a large nonstick skillet over medium-high heat until crisp, about 4 minutes. Transfer bacon to paper towel-lined plate and pour out all but 2 tablespoons rendered fat from the skillet.

• Pat scallops dry with paper towels and season with salt and pepper. Cook scallops in the rendered bacon fat in skillet until golden brown, about 3-4 minutes. Flip scallops and cook until firm and almost opaque, an additional 1-3 minutes. Transfer to a plate and tent with foil.

DSCN3943.JPG

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

DSCN3940.JPG

(here I am chopping the onion in my new Tupperware QuickChef! I’ve never chopped an onion so fast… it was glorious and the cleanup was even easier than a food processor! And, allow me to reiterate, it was 12,232 degrees in Boston yesterday. So pardon my appearance and the “glow” aka no makeup aka no effort went into how I looked yesterday… at all. Not even a little.)

DSCN3942.JPG


DSCN3944.JPG

• Add corn, lima beans, and tomatoes and cook until heated through, making sure to stir frequently, 3-5 minutes.

DSCN3946.JPG

• Add butter and accumulated juices from scallops to skillet and stir until the butter is just melted.

DSCN3948.JPG

• Remove the skillet from the heat and stir in the chives and bacon, season with salt and pepper to taste.

DSCN3952.JPG

• Top the succotash with scallops…

DSCN3954.JPG

DSCN3957.JPG

This is by far my newest favorite quick and simple Summer creation. Make this for anyone and they’ll never leave your life… guarantee it. I actually liked how the little scallops worked with the dish versus a larger scallop. It was effortless eating and everything fit into one forkful 😉 It was light, fresh, crunchy, satisfying, colorful, delicious, mind-blowing… you get the idea. The best part about cooking in the Summer is being able to photograph my food out on my deck, too 🙂 It brings it to life! Now pardon me while I eat the leftovers for lunch!

[Chels]

Tagged With

15 Responses to "Pan Seared Scallops with Bacon Succotash"

  1. You had me at bacon!!

  2. Kelly says:

    I am such a sucker for those magazines! It is amazing I don’t walk out of the grocery store with one everytime I go shopping.

  3. Ummm…this looks amazing. Will be making!

  4. Rachel says:

    That sounds a lot like The Fireplace’s offering at Bacon Beer Fest! I can’t wait to make this!

  5. Desiree says:

    Holy cow..that looks amazing..wish you made this THURSDAY so I could have some..yum!

  6. That looks so yummy – and healthy! Those two don’t usually go hand in hand (in my humble opinion 🙂

  7. sweetersalt says:

    Bacon and scallops and corn! Whoa – yum.

  8. So nice and colorful! Love the recipe!

  9. I can’t wait to make this, maybe next week ad it to my dinner menu.

  10. Simply Life says:

    oh my! that looks amazing!

  11. Oh, this is simple but with a lot of flavor! The bacon definitely are a must here, jazzing up all these veggies and the scallops; I would call it a fantastic dish

  12. This is such a great summer meal! A must-try for a cook out!

  13. Sharlene says:

    Gorgeous! Perfect for a hot summery night! Seafood in general scares me for some reason but I’m definitely working up the nerve to try scallops out because they’re my favorite.

  14. Elina says:

    Just printed this – I’m going to make it this weekend in Maine… with lobster. 🙂

  15. Marisa says:

    Made this tonight! Delicious!! Thanks for the recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *