Pan Seared Scallops & Succotash Recipe

Succotash

1. Preheat oven to 400°. Bake bacon for 20 minutes, rotating the tray halfway through. Once fully cooked, blot with paper towel to remove excess grease. Then dice. Set aside.
2. While waiting on oven/bacon, bring small pot of water to boil, then add lima beans and reduce to simmer. Simmer for 8-10 minutes. Remove from heat and drain. Set aside.
3. Sauté onion and okra until okra just begins to soften. Add garlic and cook for 1 minute. Add lima beans, bacon, corn, tomatoes and half of the butter. Cook for 5-6 minutes.
4. Stir in heavy cream, other half of butter, and basil until well-integrated. Salt and pepper to taste. Remove from heat and serve.

Scallops

1. Wrap scallops in paper towel to remove excess moisture. Then remove from towel and salt and pepper them (stay light on the salt—they’re already naturally briny.)
2. Add just enough oil to pan that it covers the bottom. Heat on high-heat.
3. Just when oil begins to smoke, add scallops in a ring around the pan (avoid the center of the pan while making sure scallops aren’t overcrowded). Cook for 1-2 minutes or until a golden brown crust is evident on the bottom of the scallop sides. Flip scallops then add butter. While continuously spooning butter over the scallops, cook for another 1-2 minutes or until the scallops are translucent. Remove from heat and serve immediately. (Cook in two batches if necessary).