Pan-Seared Scallops with Brown Butter Corn and Bacon Succotash

Steps

1. Step 1

   Pull the scallops out of the fridge, peel off the small tough side muscle if it's still attached, and lay them on a plate lined with paper towels. Pat the tops dry too and leave them uncovered on the counter while you make the succotash — dry scallops are what gives you a good crust.

   5 min

   • 1 1/2 lb dry-packed large scallops (about 16)
2. Step 2

   Put the bacon in a large (12-inch) skillet over medium heat. Cook, stirring now and then, until the fat has rendered and the bacon is crisp, 6 to 8 minutes. Lift the bacon out with a slotted spoon onto a paper towel, leaving the fat behind. Pour off all but about 1 tablespoon of the fat.

   8 min

   • 4 slices thick-cut bacon
3. Step 3

   Raise the heat to medium-high and add the bell pepper and the scallion whites. Cook, stirring, until the pepper is just tender, about 3 minutes. Add the corn and cook, stirring occasionally, until it is hot and lightly browned in spots, about 4 minutes more. Stir in the garlic and cook 30 seconds.

   8 min

   • 3 cups corn kernels (from 4 ears, or thawed frozen)
   • 1 red bell pepper
   • 1/2 scallions
   • 1 clove garlic
4. Step 4

   Add 3 tablespoons butter and let it melt and foam around the corn, about 1 minute, so it smells nutty. Stir in the cream if using, then the crisp bacon and most of the scallion greens. Season with salt and pepper to taste. Scrape the succotash into a serving dish and cover loosely with foil to keep warm; wipe the skillet clean with a paper towel.

   3 min

   • 1/2 scallions
   • 3 tbsp unsalted butter
   • 2 tbsp heavy cream
   • salt
   • black pepper
5. Step 5

   Pat the scallops dry one more time and sprinkle all over with the kosher salt. Set the wiped skillet over high heat, add the oil, and heat until it shimmers and you see the first wisp of smoke. Add the scallops flat side down, spaced apart so they aren't touching, and do not move them. Sear until the bottoms are deep golden brown, 2 to 3 minutes.

   3 min

   • 1 1/2 lb dry-packed large scallops (about 16)
   • 3/4 tsp kosher salt
   • 1 tbsp neutral oil, such as grapeseed or canola
6. Step 6

   Flip the scallops, drop in the 3 tablespoons butter, and cook 1 to 2 minutes more, tilting the pan and spooning the foaming butter over them, until the butter smells nutty and the scallops are just firm at the edges with a barely translucent center. Take the pan off the heat and squeeze in the juice of half the lemon.

   2 min

   • 3 tbsp unsalted butter
   • 1/2 lemon
7. Step 7

   Spoon the scallops over the succotash and pour the brown butter from the pan over everything. Scatter with the remaining scallion greens and the parsley, and serve right away with the remaining lemon half cut into wedges.

   • 1/2 lemon
   • 2 tbsp flat-leaf parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026