Pan-Seared Scallops with Fresh Corn Succotash

Staff Writer
Pan-Seared Scallops with Fresh Corn Succotash
Pan-Seared Scallops with Fresh Corn Succotash
La Poubelle Bistro

Pan-Seared Scallops with Fresh Corn Succotash

This recipe is all about summer and showing off scallops' natural flavor with accents. Make sure to keep an eye on the scallops as they cook because they cook very fast and are unpleasant when overcooked.

See all recipes for corn.

1
Servings
2212
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 ears yellow corn, husked
  • 2 red bell peppers
  • 6 strips bacon, cooked and chopped into ¼-inch pieces*
  • 1/2 Cup water
  • 1 large shallot, diced finely
  • 1 lemon, halved and seeded
  • 5 Tablespoons European-style unsalted butter, such as Plugra
  • Salt and freshly cracked black pepper, to taste
  • Juice of 1 lemon wedge
  • Vegetable oil, for searing the scallops
  • 4 -8 fresh scallops, preferably Nantucket Bay
  • 1 bunch chives, chopped finely

Directions

Make sure to remove all of the silk from the corn; they make eating corn very unpleasant. Hold the ears upright, tips facing up, and use a knife to slowly cut kernels off.

Cut "petals" of bell peppers by cutting straight down all 4 sides, discarding the seeds and stems. Dice them finely and set aside.

Place the first 6 ingredients in a small pot over medium heat with 4 tablespoons of the butter and allow the butter to melt down into the water. Stir constantly until the corn is just barely cooked. Season with salt and pepper, to taste, and a touch of fresh lemon juice.

Coat a cast-iron or small sauté pan with oil and place over high heat until smoking. Season the scallops on both sides with salt, to taste, just before putting into the pan. Place the scallops in the pan and do not touch until you see they have developed a nice sear with good caramelization. Add the remaining butter to the pan and turn off the heat. Flip the scallops so the bottom finishes cooking in butter in the residual heat.

Add the chives to the succotash and stir. Place the succotash in a bowl and scallops on top.

Scallop Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Scallop Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Nutritional Facts

Total Fat
158g
100%
Sugar
58g
N/A
Saturated Fat
63g
100%
Cholesterol
303mg
100%
Protein
67g
100%
Carbs
159g
53%
Vitamin A
963µg
100%
Vitamin B12
3µg
52%
Vitamin B6
2mg
100%
Vitamin C
393mg
100%
Vitamin D
2µg
N/A
Vitamin E
11mg
56%
Vitamin K
52µg
65%
Calcium
146mg
15%
Fiber
23g
92%
Folate (food)
440µg
N/A
Folate equivalent (total)
440µg
100%
Iron
8mg
42%
Magnesium
346mg
87%
Monounsaturated
63g
N/A
Niacin (B3)
22mg
100%
Phosphorus
1448mg
100%
Polyunsaturated
20g
N/A
Potassium
3277mg
94%
Riboflavin (B2)
0.8mg
45.7%
Sodium
3595mg
100%
Thiamin (B1)
2mg
100%
Trans
3g
N/A
Zinc
7mg
49%