Seared Scallops with Corn Succotash
Golden seared scallops sit over a warm corn and lima bean succotash, a summery pairing that leans on sweet vegetables to balance the sear.
Getting a real crust on a scallop just takes a dry surface, a hot pan, and the discipline to leave it alone. Sweet corn and lima beans cooked in the same butter afterward pick up all the flavor left behind. A little smoked paprika keeps the succotash from tasting one-note.
Prep
15 min
Cook
15 min
Total
30 min
Serves
4
Level
Medium
Calories
370 / serving
Ingredients
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