One-Pan Seared Scallops with Zucchini Noodle Succotash

This meal turned out completely different than I originally envisioned and I’m so glad it did. I was craving scallops and wanted to craft a unique side to go with them. I initially planned to dust off our spiralizer for a variation on our Hot Turkey Sausage and Zucchini Squash “Pasta” with Walnut Pesto.

But a trip to our local market, Swamp Rabbit Grocery, changed everything.

Seeing the fresh local corn right alongside the summer squash and zucchini immediately redirected my thinking toward a succotash. I wondered how spiralized zucchini “noodles” would fold into a classic succotash and the idea was too fun not to try.

To balance the tender, seared scallops, I layered on the crunch with salty pancetta and a quick garlic pangrattato. A pinch of crushed red pepper delivered a subtle kick, the lemon juice deglaze added a nice acid note, while a splash of cream reduced at the end brought every element together into a rich, cohesive sauce. Finished with a quick garnish of parsley and cilantro from the fridge, this turned into one of the happiest kitchen pivots I’ve had in a long time.

I ended up making this entire dish in a single pan, which I loved because each step built on the last. The scallops seared in the rendered pancetta fat and the veggies picked up all those rich pan drippings before getting deglazed with lemon juice. That said, if you’re cooking for a crowd or prefer to multitask, you could easily use a second pan to saute the succotash while searing the scallops alongside!

Prep time: 15 mins | Cook time: 15 mins | Servings: 2

Ingredients

For the Herb-Garlic Pangrattato

• 1/3 cup breadcrumbs (equal mix of fine Italian breadcrumbs and panko)
• 1 tbsp extra-virgin olive oil
• 1/2 tsp garlic powder
• Kosher salt and freshly cracked black pepper, to taste

For the Scallops & Pancetta

• 6–10 jumbo dry-pack sea scallops (side muscle removed)
• 2–3 oz pancetta, finely diced
• Kosher salt and freshly cracked black pepper

For the One-Pan Zucchini & Squash Succotash

• 2 medium zucchini and/or summer squash, spiralized
• 1/2 cup sweet corn kernels (fresh local corn cut off the cob)
• 1 cup cherry or grape tomatoes, halved
• 1/4 cup red onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• Squeeze of fresh lemon juice (for deglazing)
• 2–3 tbsp half-and-half
• Fresh parsley and cilantro, finely chopped (for garnish)

Instructions

Step 1: Toast the Pangrattato

1. Heat olive oil in a skillet over medium heat. Add the Italian breadcrumb and panko mix, garlic powder, salt and pepper.
2. Toast, stirring constantly, for 2–3 minutes until uniformly golden-brown and fragrant.
3. Transfer to a small bowl and set aside.

Step 2: Render the Pancetta

1. Wipe the pan, cool slightly and add the diced pancetta. Set heat to medium.
2. Render for 5–7 minutes until crispy and golden.
3. Remove crispy pancetta with a slotted spoon onto a paper towel. Scoop out excess rendered fat, leaving about 1 to 1.5 tablespoons in the pan (reserve the rest for the veggies).

Step 3: High-Heat Scallop Sear

1. Pat scallops completely dry with paper towels and season both sides with salt and pepper.
2. Crank the pan heat to high until the pancetta fat is shimmering hot. It might get a little smokey.
3. Add scallops and sear undisturbed for 1.5 to 2 minutes until a deep golden crust forms.
4. Flip and cook for another 30–45 seconds. Transfer to a warm plate to rest.

Step 4: Saute the Succotash & Build the Sauce

1. Reduce heat to medium-high and add a bit more reserved pancetta fat to the pan.
2. Add the minced garlic and crushed red pepper flakes, cooking for 30 seconds until fragrant.
3. Toss in the red onion, local corn, cherry tomatoes and spiralized zucchini and squash. Saute for 1 to 2 minutes until just tender-crisp.
4. Deglaze the pan with a squeeze of fresh lemon juice, scraping up any browned bits from the scallops and pancetta.
5. Pour in the half-and-half, simmering for 1 minute until the sauce thickens slightly and coats the vegetables. Remove from heat.

Assembly & Plating

1. Spoon the creamy zucchini-succotash onto the center of wide bowls.
2. Nest the golden seared scallops elegantly on top.
3. Shower generously with the crispy pancetta, golden pangrattato and fresh chopped parsley and cilantro.

Why This Technique Worked

• One-Pan Flavor Layering: Cooking the scallops in the rendered pancetta fat—and then deglazing those pan drippings with lemon juice before adding the half-and-half—created a rich, savory pan sauce that ties the whole dish together.
• Textural Balance: The silky half-and-half sauce coats the veggies without weighing them down, providing a rich contrast to the crunch of the toasted breadcrumbs and crispy pancetta.

What do you think of my pivot for this meal? Hit Like, give us a follow or drop a comment below. Don’t forget to check us out on the socials.