Garlic Butter Scallops with Succotash

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Introduction

Garlic Butter Scallops with Succotash is a beautifully balanced dish that combines tender, succulent scallops with a rich, savory garlic butter sauce, paired with a colorful and flavorful succotash made from fresh vegetables. This dish is a perfect choice for a special dinner or an elegant weeknight meal. The delicate scallops are enhanced by the buttery garlic sauce, while the succotash adds a hearty and fresh vegetable component, making every bite a satisfying and flavorful experience.

I remember the first time I made this dish for a small gathering. The kitchen was filled with the irresistible aroma of garlic butter, and everyone was excited to dig in. What I love about this recipe is how the scallops are cooked to perfection—crispy on the outside, tender and juicy on the inside—while the succotash offers a bright, earthy contrast with its mix of sweet corn, fresh beans, and vibrant bell peppers. The garlic butter sauce ties everything together beautifully, creating a dish that feels both indulgent and refreshing.

Garlic Butter Scallops with Succotash may seem like a gourmet meal, but it’s surprisingly easy to prepare. With just a few simple ingredients, you can create a dish that looks and tastes like it came from a fine dining restaurant. Whether for an intimate dinner or a special occasion, this dish is sure to impress and leave everyone asking for seconds!

Perfect for:

  • Special dinner occasions
  • Date nights
  • Elegant weeknight meals
  • Seafood lovers
  • Healthy, satisfying meals

Why You’ll Love This Recipe

Here’s why Garlic Butter Scallops with Succotash will become a favorite on your dinner table:

  • Tender Scallops: The scallops are perfectly seared and buttery, offering a delicate, melt-in-your-mouth texture.
  • Rich Garlic Butter Sauce: The savory garlic butter sauce enhances the natural sweetness of the scallops, creating a luxurious dish.
  • Fresh Succotash: A hearty, vegetable-packed side dish that adds a burst of color and texture to the meal.
  • Balanced and Light: While indulgent, this dish is light enough to feel refreshing, making it perfect for any season.
  • Quick and Easy: Despite its elegant appearance, this recipe is simple to prepare, requiring just a few key ingredients.

Preparation and Cooking Time

  • Total Time: 30 minutes
  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Servings: 2 servings
  • Calories per serving: Approximately 400-450 calories
  • Key Nutrients: Protein: 30g, Carbs: 35g, Fat: 25g

Ingredients

Gather these ingredients to make Garlic Butter Scallops with Succotash:

For the Scallops:

  • 12 large sea scallops, patted dry
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

For the Succotash:

  • 1 cup corn kernels (fresh or frozen)
  • 1 cup lima beans (fresh or frozen)
  • 1 medium red bell pepper, diced
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme or basil, chopped (optional)

Ingredient Highlights

  • Sea Scallops: Sweet, tender, and delicate in flavor, scallops are the star of this dish.
  • Garlic Butter: The garlic and butter bring richness and depth to the dish, balancing the mild flavor of the scallops.
  • Succotash: A vegetable medley that’s hearty and full of vitamins, succotash adds color and nutrition to the meal.
  • Lemon: The bright acidity of fresh lemon elevates the dish, cutting through the richness of the butter.

Step-by-Step Instructions

Here’s how to make Garlic Butter Scallops with Succotash:

Prepare the Succotash:

  1. Cook the Vegetables: In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
  2. Add Corn and Lima Beans: Add the corn kernels and lima beans to the pan, stirring well to combine. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.
  3. Add Bell Pepper and Season: Add the diced red bell pepper, thyme or basil (optional), salt, and pepper. Continue cooking for another 2-3 minutes until the pepper is softened but still vibrant. Remove from heat and set aside.

Prepare the Scallops:

  1. Sear the Scallops: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, carefully place the scallops in the pan, making sure they are not crowded. Sear for 2-3 minutes on each side, or until golden brown and cooked through. Remove the scallops from the pan and set aside.
  2. Make the Garlic Butter Sauce: In the same pan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn the garlic.
  3. Combine: Return the scallops to the pan, gently tossing them in the garlic butter sauce for 1-2 minutes until well-coated.

Serve:

  1. Plate the Dish: Spoon the succotash onto plates, then place the scallops on top. Drizzle the garlic butter sauce over the scallops and garnish with freshly chopped parsley.
  2. Serve with Lemon: Serve with lemon wedges on the side for an added burst of freshness.

How to Serve

  • With a Light Salad: Pair with a simple green salad or arugula for extra freshness.
  • With Rice or Quinoa: Serve with rice or quinoa for a more filling meal.
  • Lemon Slices: The bright acidity of lemon brings out the natural sweetness of the scallops and complements the richness of the garlic butter sauce.
  • Wine Pairing: While this recipe doesn’t use wine in the cooking, a light white wine like Sauvignon Blanc or Chardonnay would pair beautifully with the dish.

Additional Tips

  • Do Not Overcrowd the Scallops: For the best sear, make sure to give the scallops enough space in the pan so they can cook evenly.
  • Dry the Scallops Well: Patting the scallops dry before cooking helps them sear properly and prevents them from steaming.
  • Use Fresh Vegetables: If possible, use fresh corn, lima beans, and bell peppers for the best flavor and texture.
  • Add Heat: If you like a little spice, you can add a pinch of red pepper flakes to the garlic butter sauce or sprinkle some chili powder on the succotash.

Recipe Variations

  1. Spicy Garlic Butter Scallops: Add chili flakes or a dash of hot sauce to the garlic butter sauce for a spicy kick.
  2. Zucchini Succotash: Swap out the bell pepper for zucchini or another summer squash for a different flavor.
  3. Herbed Scallops: Experiment with fresh herbs like basil, dill, or tarragon in place of parsley.
  4. Crispy Scallops: For a crispy crust on the scallops, dredge them lightly in flour before searing.
  5. Vegan Succotash: Omit the butter in the succotash and use a plant-based oil for a dairy-free version.
  6. Coconut Milk Succotash: Add a splash of coconut milk to the succotash for a creamy twist.
  7. Garlic Parmesan Scallops: Add grated Parmesan cheese to the garlic butter sauce for extra richness and flavor.

Freezing and Storage

  • Freezing: It’s best to freeze the cooked scallops separately from the succotash to maintain the best texture. Store each in an airtight container for up to 2 months.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat.

Special Equipment

  • Large skillet for searing scallops
  • Medium skillet for succotash
  • Citrus zester or grater for lemon zest (optional)
  • Knife and cutting board for chopping vegetables

FAQ Section

  1. Can I use frozen scallops? Yes, just be sure to thaw them thoroughly and pat them dry before cooking.
  2. Can I substitute the lima beans? Yes, you can use other beans like chickpeas or edamame.
  3. How do I know when the scallops are done? Scallops are done when they are opaque and firm to the touch, with a slight golden crust.
  4. Can I make this dish in advance? Scallops are best cooked fresh, but the succotash can be prepared ahead of time and reheated.
  5. Can I use other vegetables in the succotash? Absolutely! Try adding green beans, peas, or tomatoes for variation.

Conclusion

Garlic Butter Scallops with Succotash is a dish that brings the best of both worlds: tender, succulent scallops and a colorful, savory vegetable medley, all drizzled with a rich garlic butter sauce. The sweet, buttery scallops pair perfectly with the vibrant succotash, creating a harmonious blend of flavors that’s both light and satisfying.

Whether you’re serving it for a weeknight dinner or a special occasion, this dish is sure to impress with its elegance and simplicity. Every bite is a perfect balance of seafood and fresh vegetables, making it a delightful and flavorful feast.

I’d love to see how your Garlic Butter Scallops with Succotash turns out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Bon appétit!

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