Garlic Butter Scallops with Succotash
An elegant yet easy-to-make meal! A flavorful succotash made with Idaho® red potatoes, corn, lima beans, tomatoes, and herbs topped with scallops seared in garlic butter.
Ingredients:
Succotash
- Vegetable oil
- 8 oz Idaho® red potatoes, cubed
- 3 strips bacon, diced
- 3 cloves garlic, minced
- 1/2 cup frozen lima beans
- 1/2 cup frozen corn
- 1/2 cup cherry tomatoes, cut in half
- 1 tablespoon chives, chopped
- 1/4 teaspoon salt, more if needed
Garlic Butter Scallops
- 6 large scallops
- 3 tablespoons butter
- 4 cloves garlic, smashed
Directions:
Succotash
- Add vegetable oil and heat skillet over medium-high heat. Add potatoes to skillet and sauté. Once potatoes are brown and crispy on the outside and soft on the inside, remove from skillet and set aside.
- Add chopped bacon to the same skillet and cook until slightly crispy, stirring occasionally.
- Once the bacon is cooked, add minced garlic, frozen lima beans, and frozen corn.
- Once lima beans and corn are heated through, add cooked potatoes back to the pan with the cherry tomatoes and chives. Sauté for 30 seconds and season with salt.
- Remove from skillet and set aside.
Garlic Butter Scallops
- Pat scallops dry.
- Heat skillet over medium heat. If using the same skillet used for succotash wipe clean with a paper towel and then add butter.
- When butter is melted and bubbly, add smashed garlic. Sear scallops on one side for 2 to 3 minutes or until golden brown. Flip scallops and sear the other side for 2 to 3 minutes, or until scallops are cooked and no longer translucent on the inside. Be careful not to overcook!
Combine and Serve
- Divide succotash between two plates then place 3 scallops on top of each.
- Serve and enjoy!
Yield: 2
Calories: 487
Sodium: 721mg
Fat: 31g
Carbs: 44g
Protein: 12g
Cholesterol: 68mg
Source:
MinShien Denis
Food Blogger
Joyous Apron