Amanda Haas Pan Seared Scallops with Citrusy Corn Succotash
This flavorful and healthy recipe from Chef Amanda Haas comes together in minutes. Watch as Amanda shares a recipe from her book, A Vibrant Life, for scallops cooked on her Miele range. It’s the best appliance to get a perfect sear while maintaining the scallop’s delicate texture. Along with a fresh succotash, it’s a quick meal for any night.
16 large scallops about 1 1/2 lb
2 tbsp olive oil
2 garlic cloves smashed and peeled
2 tsp grated lime zest plus
2 Tbsp fresh lime juice
2 tbsp water
3 tbsp unsalted butter
Kernels from 2 ears corn
1 cup cherry tomatoes sliced
3 tbsp chopped chives
- Rinse the scallops under cold water. Pat dry with a paper towel until they are completely dry. Sprinkle both sides of the scallops with salt.
- In a large skillet over low heat, heat the oil and garlic. Cook until the garlic is browned and fragrant, about 2 minutes, then use a slotted spoon to remove it. Increase the heat to medium-high. When the pan is very hot and the oil is shimmering, add the scallops, making sure not to overcrowd the pan. Sear the scallops until they develop a golden crust, about 2 minutes, then flip and sear until they are barely opaque, about 2 minutes more. Transfer to a paper towel–lined plate.
- Wipe any burned areas on the pan, then return to medium-high heat. Add 1 Tbsp of the lime juice and the water to the pan and cook, scraping up any browned bits. Add the butter, corn, tomatoes, lime zest, and a generous pinch of salt. Cook until the toma¬toes give off their juices and the sauce thickens, about 4 minutes. Stir in the chives. Taste, adding more salt and lime juice if necessary. Spoon a generous helping of the corn suc¬cotash onto individual plates, top with the scallops, and serve.