Grilled Sea Scallops with Smoky Succotash
Serves:
2 people
Prep Time:
00h 15
Cook Time:
00h 20
Grilled sea scallops are always a good choice. We upgraded a traditional succotash recipe with bacon, smoked paprika, and cilantro for a light side dish. A quick and easy meal that can be enjoyed year-round.
Wine Pairing: Oaked Chardonnay, Pinot Gris or Muscadet
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Ingredients and Method
Ingredients
- FOR SCALLOPS:
- 12 ounces large sea scallops, U-10
- 2 tablespoons vegetable oil
- freshly ground black pepper
- kosher salt
- FOR SUCCOTASH:
- 1 tablespoon butter, unsalted
- 2 strips smoky bacon, diced
- 2 tablespoons vegetable oil
- 3/4 cup sweet corn, fresh
- 1/2 cup red pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup soybeans, fresh
- 1 teaspoon smoked paprika
- 1 tablespoon fresh cilantro, chopped
- kosher salt
- freshly ground black pepper
- 1 lime, cut into wedges
Method
- COOK SUCCOTASH: Preheat a medium skillet over medium-high heat, add the oil. Add the bacon and onion sauté for 2 minutes add the red pepper and cook for another minute. When the onion looks translucent add the corn and soy beans, cook until hot and warmed through 2-3 minutes. Remove from heat and add in the butter, paprika and season to taste with salt and pepper. Toss in the cilantro right before serving.
- PREP SCALLOPS: Preheat grill to medium high heat. Pat the scallops dry with paper towels, oil and season with salt and pepper.
- GRILL SCALLOPS: Place the scallops on the grill, cook for 1-2 minutes per side, just until warmed through.
- SERVE: Plate the succotash using a slotted spoon in the center of your dish arranging the warm scallops atop. Spoon some of the leftover succotash sauce over the dish. Add a sprig of cilantro and a squeeze of fresh lime.
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