Pan-Seared Scallops with Citrusy Corn Succotash
These pan-seared scallops with citrusy corn succotash are fast, fresh and surprisingly easy to make at home (not to mention really good for you).
Ingredients
- 16 large sea scallops (about 1½ lb or 680g)
- Kosher salt
- 2 tablespoons olive oil
- 2 garlic cloves, smashed and peeled
- 2 teaspoons grated lime zest plus 2 tablespoons fresh lime juice
- 3 tablespoons unsalted butter
- Kernels from 2 ears of corn
- 1 cup (170g) cherry tomatoes, sliced
- 3 tablespoons chopped fresh chives
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