Roasted pepper medley with sweet corn, edamame & fresh tomatoes. Topped with pan seared scallops.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Prepare the Succotash

Add the diced red and yellow bell peppers to the skillet and cook for about 5 minutes, stirring occasionally, until the peppers are tender.

Stir in the sweet corn and edamame, and cook for another 5-7 minutes until heated through. Add the diced tomatoes, salt, and black pepper, and mix well. Remove from heat and set aside.

Pat the scallops dry with paper towels and season with salt and pepper.

Cook the Scallops

In a separate skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once hot, add the scallops and cook for about 2-3 minutes on each side until golden brown and opaque in the center.

Remove scallops from the skillet and place on a paper towel to drain any excess oil.

To serve, place a generous scoop of the succotash on a plate and top with the pan-seared scallops. Enjoy!

Serve

scallop succotash

Recipe information

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