If you are looking for a low-carb healthy recipe for this summer, then you should be trying this keto seared scallops with corn recipe. It’s full of nutritions and a complete meal for any age!
Pan Seared Scallops with Bacon Succotash Recipe by We Are Not Martha
The two main types of scallops that you probably see at your grocery store or fish market are sea scallops and bay scallops. Here’s a little bit of info. about each type.
Sea Scallops:
These are the big guys. And what you generally get in a restaurant if you order “the scallops.” You can really make a meal out of sea scallops since they’re large and rich and they’re perfect for searing and serving atop risotto (or in a scallop BLT!). Sea scallops are about 3 times the size of bay scallops.
Bay Scallops:
These are the little guys and they’re generally said to be a bit sweeter than sea scallops. Oftentimes, bay scallops are served in pasta and stew dishes and don’t so much “make a meal” like sea scallops. Since they’re small, you have to be more careful when you cook them (over-cooked scallops are not good!).
We wanted the scallops to be the star of the show in this dish, so we opted to use sea scallops.
Dry Scallops Or Wet Scallops
Good question! The easy answer is that when you’re purchasing fresh scallops, always buy dry scallops when possible. Wet scallops are treated with phosphates, which causes them to gain water weight and thus, cost more per pound.
Also, because the water evaporates when you cook the scallops, the result is often tougher scallops. Dry scallops are generally more flavorful, prettier when seared, and cost-effective (since you’re not paying for water). We try to buy scallops from my grocer’s fish counter when possible to ensure I’m getting what I want.
Pan Seared Scallops With Corn Recipe
This dish is incredibly easy to make and is packed with fun summer flavors that will just plain make you happy. We made this once and then found myself craving it all the time. Even when it’s not summer, sometimes We think about these scallops and bacon succotash and get crazy excited for warm weather and dinner on the deck.
Step By Step Guide
There are three different steps for this recipe, including frying the bacon, searing the scallops, and making the succotash. Don’t be intimidated by searing sea scallops, it’s incredibly easy. After you fry the bacon, you’ll sear the scallops in the same pan in the bacon grease.
You basically just cook them for a few minutes on each side and then they’re DONE! Cooking fish is one of the easiest things in the world and I hate how it’s gotten this perception of being so difficult. You barely have to do anything to most fish to get a delicious meal.
The bacon succotash requires some chopping of ingredients but is otherwise easy to make. You basically just need to cook the onion, garlic, corn, lime beans, tomatoes, and jalapeño together. Can we also talk about why lima beans have such a bad name?? We truly do not understand! We rarely eat them, but every time we do, we remember how delicious they are and wonder why they’re such a hated food.
When the succotash is all done, stir in that beautiful bacon and you’re good to serve everything up.
Serve the bacon succotash on individual plates and top with three-four sea scallops.
This is by far our favorite quick and simple summer creation. We absolutely love corn on the cob in the summertime, but we hate actually eating it off the cob, so succotash works perfectly for us. The bacon succotash is the most perfect kind ever as it adds a little bit of umami that will knock the socks off your tastebuds (you know, if your tastebuds were wearing socks, which would be a little bit strange).
Just like the other summer meals, seared scallops with corn is one of the best recipes that you can finally enjoy at the day end. It also matches pretty fabulously with a chilled glass of white wine. Just saying!
Final Take Away For Seared Scallops with Corn
And succotash makes for the best ever lunch leftovers. If you work in an office, we recommend leaving the scallops at home. However, the succotash is like a big corn salad that will totally satisfy you. If succotash sounds weird to you, try this one, and we promise that it no longer will!
Now, excuse us while we make this every single night for the rest of my summer.
Other recipes you might like to try: Chicken Breast Air Fryer, Baked Berry Oatmeal Bars, Classic Baked Potato Wedges
Keto Seared Scallops with Corn
Ingredients
- 4 slices bacon, chopped
- 1 lb. sea scallops, tendons removed
- Salt and pepper
- 1 onion finely chopped
- 3 garlic cloves, minced
- 3 cups corn kernels (from about 4 ears of corn)
- 1 cup cup frozen lima beans, thawed
- 1 ½ cups cups chopped plum tomatoes (from about 2 tomatoes)
- 1 ½ tbsp diced jalapeño pepper
- ¼ cup diced chives
- 2 tbsp unsalted butter
Instructions
- Cook bacon in a large nonstick skillet over medium-high heat until crisp, about 6-8 minutes. Transfer bacon to paper towel-lined plate and pour out all but 2 tablespoons rendered fat from the skillet.
- Pat scallops dry with paper towels and season with salt and pepper. Cook scallops over medium heat in the rendered bacon fat in skillet until golden brown, about 2-3 minutes. Flip scallops and cook until firm and almost opaque, an additional 1-2 minutes. Transfer to a plate and tent with foil.
- Add onion and garlic to the skillet and cook until softened, about 3 minutes.
- Add corn, lima beans, tomatoes, and jalapeño pepper and cook until heated through, making sure to stir frequently, 3-5 minutes.
- Add butter to skillet and stir until the butter is just melted.
- Remove the skillet from the heat and stir in the chives and bacon, season with salt and pepper to taste.
- Serve succotash on plates and top with sea scallops.
Notes
