Pan-Seared Scallops with Citrusy Corn Succotash
Pop quiz: Scallops are A) fancy restaurant food, or B) fast, fresh and easy to cook. You chose B, right? These pan-seared scallops with citrusy corn succotash from Amanda Haas’s new cookbook, The Vibrant Life: Eat Well, Be Well, are a prime example: They take minutes to whip up and are surprisingly good for you too.
“To me, scallops feel like a total luxury food,” Haas writes, “but believe it or not, they have huge health benefits. Three ounces of scallops have 20 grams of protein and less than 100 calories, and they’re loaded with magnesium, potassium and vitamin B12—all key components to aging well.” We like the sound of that.
If you’re still intimidated by the thought of cooking shellfish at home, know this: The scallops require just two minutes of cooking per side. Read: They’re practically foolproof.
You could save this one for an impressive dinner party…but why wait?
Reprinted from The Vibrant Life by Amanda Haas with permission by Chronicle Books, 2019.
16 large sea scallops (about 1½ lb or 680g)
2 tablespoons olive oil
2 garlic cloves, smashed and peeled
2 teaspoons grated lime zest plus 2 tablespoons fresh lime juice
3 tablespoons unsalted butter
Kernels from 2 ears of corn
1 cup (170g) cherry tomatoes, sliced
3 tablespoons chopped fresh chives
1. Rinse the scallops under cold water. Pat dry with paper towels until they are completely dry. Season both sides of the scallops with salt.
2. In a large skillet over low heat, heat the oil and garlic. Sauté until the garlic is browned and fragrant, about 2 minutes, then use a slotted spoon to remove it.
3. Increase the heat to medium-high. When the skillet is very hot and the oil is shimmering, add the scallops, making sure not to overcrowd the skillet. 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.
4. Wipe out any burned areas on the pan, then return it to medium-high heat. Add 1 tablespoon of the lime juice and 2 tablespoons 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.