Scallops are my favorite. They are basically the steak of the sea. They cook in like two seconds. Prepared properly, they are crispy on top and bottom and literally melt in your mouth. Any excuse to eat them when out or making them at home is taken. These were fresh diver scallops, never frozen. Soooo, good!

This meal came together from my craving scallops, my wife wanting something light and my little garden kicking out produce and herbs. I’ve been making succotash in varies ways for a while. Examples are here, here and here. I even made an amazing chowder with leftover succotash. I’ve been told that succotash is a southern thing but if you haven’t tried it, give this recipe a try. Don’t limit what veg you drop in, I often just use whatever I have (okra, peas, celery, egg plant, carrots, etc). Also, I don’t think half and half is traditional but it adds so much yumminess.

The tomato salad or relish was added for some acidity. I had a bunch of cherry tomatoes and herbs so I mixed them up and dropped them on top. That worked out very well.

Ingredients

1. 3-4 scallops per person (or more)
2. 3 fresh ears of corn, kernels cut off
3. 1 large red bell pepper, chopped
4. 1 poblano pepper
5. 1/2 white onion, chopped
6. 2 cloves garlic, minced
7. 3 strip of bacon (Niman Ranch Applewood Smoked is my fav)
8. 1/2 bag of frozen Edamame, thawed (or Lima beans)
9. 1 cup half and half (or heavy cream)
10. Salt and pepper
11. 10-12 cherry tomatoes, quartered or halved
12. Fresh herbs, chopped (Thyme, basil, rosemary, parsely)
13. 1 tbsp fresh lemon juice and zest
14. Olive and canola oil

Directions

1. Heat a large pan over medium heat. Add bacon and slowly render fat until crispy. Remove and set aside. Note: you can remove some fat if you like, I leave it in.
2. Increase heat to medium-high and add onion. Saute until onion is translucent. Add garlic and toss until fragrant. Season with salt and pepper.
3. Add corn kernels and toss to combine. Cook for a few minutes then add peppers and edamame. Toss to combine and cook another minute.  Season with salt and pepper.
4. Reduce heat and add half and half. Let simmer and reduce until thickened.
5. Chop bacon and add to succotash, toss to combine.
6. Meanwhile, heat a pan to medium-high. Coat pan with half canola and have olive oil. Season scallops with salt and pepper and add to hot pan. Sear on both sides until browned.
7. Toss tomato and herbs with olive oil, lemon juice and zest.  Season with salt and pepper.