Pan Seared Scallops with Bacon Succotash
Pan Seared Scallops with Bacon Succotash is the ultimate summer meal, best enjoyed al fresco with a nice chilled glass of white wine.
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Makes: 4 servings
Ingredients
- 4 slices bacon, chopped
- 1 lb. sea scallops, tendons removed
- Salt and pepper
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 3 cups corn kernels (from about 4 ears of corn)
- 1 cup frozen lima beans, thawed
- 1 ½ cups chopped plum tomatoes (from about 2 tomatoes)
- 1 ½ Tbsp diced jalapeño pepper
- ¼ cup diced chives
- 2 Tbsp unsalted butter
Instructions
- Cook bacon in a large nonstick skillet over medium-high heat until crisp, about 6-8 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 over medium heat in the rendered bacon fat 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 and tent with foil.
- Add onion and garlic to the skillet and cook until softened, about 3 minutes.
- Add corn, lima beans, tomatoes, and jalapeño pepper 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.
- Remove the skillet from the heat and stir in the chives and bacon, season with salt and pepper to taste.
- Serve succotash on plates and top with sea scallops.
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