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Pan-Seared Scallops with Citrusy Corn Succotash

Amanda Haas
Prep Time 25 mins
Cook Time 15 mins
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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