Garlic Butter Scallops seared to perfection and served on a bed of Succotash made with crispy Idaho® potatoes, corn, lima beans, tomatoes and herbs. One of my favorite fancy pants dinner without fancy pants efforts. 🙂
I partnered with Idaho® Potato Commission to bring you this yummy recipe. All opinions, as always, are my own!
Valentine’s Day is around the corner and I’m so excited to share this simple restaurant style dish that you can quickly whip together at home. No need to spend that extra cash on a night where restaurant reservations are so hard to get.
Light some candles, play some soft music in the background, make this delicious meal, and eat your heart out!
Yes. Every now and then we get fancy around here. But even though we are fancy, we are never the unattainable kinda fancy. More like pretty easy and doable kinda fancy. 🙂
What is Succotash?
Let me tell you a bit about succotash because when I first made it for dinner and told my husband what it is, he went “succo-what?”
Succotash is a popular vegetable side dish in the South that typically consists of corn, lima beans and other veggies and herbs.
Whenever I make succotash I like to add bacon because yes I have a deep love for bacon, and let’s face it, it makes everything tastes better.
In addition to bacon, I also love incorporating crispy Idaho® potatoes into the succotash because:
- That’s how I get a little more carbs into this veggie side to fill me up without making another carb dish.
- I love the texture and flavor they add to the dish as a whole
- I love potatoes! Simple as that.
This is a modern take to the classic succotash because I wanted to create a fun twist to the traditional dish.
The result is a super flavorful, texture-filled dish with a lot going on in every bite! So yum!
All the ingredients are cooked in one skillet and combined together to make a beautiful side of potatoes and veggies.
Other Ingredients for Succotash
If you are looking to mix it up, here are other popular succotash ingredients:
- Sweet bell peppers
No matter how you mix and mix, succotash is such a nice compliment to the Garlic Butter Scallops because it brings not only great flavors but so many dimensions of textures to the dish as a whole.
Garlic Butter Scallops
And speaking of scallops…
It’s about time we talk about it!
Would you believe me if I tell you it takes about six minutes to cook the scallops?
I personally think scallops are one of those foods that sounds more complicated and harder to make than it really is.
Scallops, like shrimp, fish and other seafood, cooks very quickly. In fact, when cooking scallops, one of the biggest watch out is to not overcook them.
Also, just like its other seafood counterparts, a fresh piece of scallop doesn’t need much seasoning. It is flavorful and slightly salty on its own.
All we are doing is sear the scallops in butter that is infused with fresh garlic pieces until it is brown.
That is it.
Tips for searing scallops
Here are a few tips when you pan fry the scallops:
- Let the melted butter bubble up before adding scallops so that the outside of the scallops get a nice, light brown sear.
- Try not to move scallops around as they cook until they are ready to flip.
- Do not overcook it! Just 2-3 minutes on each side. Once it is no longer transparent on the inside it is done!
Whether it’s for Valentine’s Day, Galentine’s Day, a fancy dinner at home, or just a dinner any evening, this Garlic Butter Scallops with Succotash is perfect for all those occasions and more!
I hope you give it a try! 🙂
If you make this recipe, comment below and let me know what you think! Also, don’t forget to take a picture and tag me on Instagram, because I WANNA SEE!!
Other Seafood Recipes
- Chili Lime Shrimp with Avocado Crema
- Baked Salmon Sushi Bowl
- Garlic Butter Dill Salmon
- Blackened Shrimp Pasta
- Scallop Pasta with Garlic and White Wine (by Caroline’s Cooking)
Garlic Butter Scallops with Succotash
- vegetable oil
- ~8 oz Idaho® red potatoes cubed
- 3 strips bacon diced
- 3 cloves garlic minced
- 1/2 cup frozen lima beans
- 1/2 cup frozen corn
- 1/2 cup cherry tomatoes cut in halves
- 1 tbsp chives chopped
- 1/4 tsp salt more if needed
Garlic Butter Scallops
- 6 pieces large scallops
- ~3 tbsp salted butter
- 4 cloves garlic smashed
- Add vegetable oil and heat skillet under medium high heat. Bring potatoes to skillet and sauté. Once potatoes are brown and crispy on the outside and soft on the inside, remove from skillet and set aside.
- Add chopped bacon to the same skillet and cook until slightly crispy, stirring occasionally.
- Once bacon is cooked, add minced garlic, frozen lima beans, and frozen corn.
- Once lima beans and corn are heated through, add cooked potatoes back to the pan with the cherry tomatoes and chives. Sauté for 30 seconds and season with salt.
- Remove from skillet and set aside.
Garlic Butter Scallops
- Pat scallops dry.
- Heat skillet over medium heat. If using the same skillet used for succotash wipe clean with a paper towel and then add butter.
- When butter is melted and bubbly, add smashed garlic. Sear scallops on one side for 2 to 3 minutes or until golden brown. Flip scallops and sear the other side for 2 to 3 minutes, or until scallops are cooked and no longer translucent on the inside. Be careful not to overcook!
Combine and serve
- Divide succotash between two plates then place 3 scallops on top of each.
- Serve and enjoy!