Pan Seared Sea Scallops Recipe

Inspired by Aria

Time30m

Serves4

lady pea & white corn succotash, applewood smoked bacon

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Ingredients

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1
Prepare the bacon
In a skillet over medium heat, cook the applewood smoked bacon until crispy. Remove from the skillet and place on paper towels to drain, then crumble into small pieces.
2
Sauté the succotash
In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Add the lady peas and white corn. Season with salt and black pepper. Sauté for about 5-7 minutes until the vegetables are tender. Stir in the crumbled bacon and chopped parsley. Remove from heat and set aside.
3
Cook the scallops
Pat the sea scallops dry with paper towels and season with salt and pepper. In a separate skillet, heat 1 tablespoon of butter over medium-high heat. Once hot, add the scallops, making sure not to overcrowd the pan. Sear for about 2-3 minutes on each side until golden brown and cooked through.
4
Plate the dish
On a serving plate, spoon the lady pea and white corn succotash. Top with the pan-seared sea scallops. Garnish with additional parsley if desired.