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Let’s Taco ‘Bout It

By June 25, 2019October 2nd, 2020No Comments
ScallopsCornSuccotash V1 3026 scaled

Photo: Erin Kunkel

When I had a blog before, I’d receive emails telling me that by using certain words in my headlines, I could increase my email open rates like crazy. I never cared, because I’ve always shared my recipes and blog posts with you because it just makes me happy.

But now that I’m a grown-up and have officially launched my own business, do you think I should care? My attitude remains that if people want to read what I have to say, they’ll open it. And if they don’t, oh well. Writing is my creative outlet, and it allows me to share a piece of myself with you all without leaving the house (#inmysweatsrightnowandWINNING). Something about crafting a title to convince people to open what I’ve written smacks of inauthenticity.

So this title was the punniest thing I could think of without using misleading words like “FREE,” “GIVEAWAY,” “EXCLUSIVE,” or “This sale won’t be here tomorrow!” And truthfully, it’s all I’ve got. I had surgery last week on my neck, and I have never slept so much in my life. And thanks to the blessings of modern medicine and a kick-ass surgeon, today is the first day in 25 years where I haven’t felt like there’s a knife in my shoulder blade. I’m just psyched to be sitting up and feeling like myself, even if I’m slightly unfocused due to all of that crazy anesthesia. (I think it really does kill brain cells!)

What was my point? Oh yeah. Since I launched, there ARE some really fun things happening on my site that are worth discovering. You’ll find recipes, cooking videos, events where I’ll be teaching or signing books, and even a curated shop of all of my favorite things, along with one email a week—or less!—sharing my whereabouts, goings-on, giveaways, and food knowledge.

And if you’ve found me here at and haven’t followed me on Instagram yet, you must!  Over there, I am constantly doing giveaways, sharing content from all of my favorite chefs and influencers who inspire me, and giving you the unedited version of me cooking and grilling away in my own home. My handle on Instagram?  @amandahaascooks, of course!

Have a great week in your kitchen, my friends. So happy to be back online with all of you.



ScallopsCornSuccotash V1 3026

Pan-Seared Scallops with Citrusy Corn Succotash

Amanda Haas
5 from 1 vote
Prep Time 25 minutes
Cook Time 15 minutes
Servings 4


  • 16 large scallops about 1 ½ lb
  • Kosher salt
  • 2 tbsp olive oil
  • 2 garlic cloves smashed and peeled
  • 2 tsp grated lime zest plus 2 Tbsp fresh lime juice
  • 2 tbsp water
  • 3 tbsp unsalted butter
  • Kernels from 2 ears corn
  • 1 cup cherry tomatoes sliced
  • 3 tbsp chopped chives


  • Rinse the scallops under cold water. Pat dry with a paper towel until they are completely dry. Sprinkle both sides of the scallops with salt.
  • In a large skillet over low heat, heat the oil and garlic. Cook until the garlic is browned and fragrant, about 2 minutes, then use a slotted spoon to remove it. Increase the heat to medium-high. When the pan is very hot and the oil is shimmering, add the scallops, making sure not to overcrowd the pan. Sear the scallops until they develop a golden crust, about 2 minutes, then flip and sear until they are barely opaque, about 2 minutes more. Transfer to a paper towel–lined plate.
  • Wipe any burned areas on the pan, then return to medium-high heat. Add 1 Tbsp of the lime juice and the water to the pan and cook, scraping up any browned bits. Add the butter, corn, tomatoes, lime zest, and a generous pinch of salt. Cook until the toma­toes give off their juices and the sauce thickens, about 4 minutes. Stir in the chives. Taste, adding more salt and lime juice if necessary. Spoon a generous helping of the corn suc­cotash onto individual plates, top with the scallops, and serve.


Reprinted from The Vibrant Life by Amanda Haas with permission by Chronicle Books, 2019.
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