Seared Scallops with Lemon Brown Butter and Sweet Corn Succotash

Lisa Anderson

Seared sea scallops get a golden crust in a hot pan, then a quick lemon brown butter sauce ties them to a crisp-tender sweet corn succotash made with bell pepper and fresh herbs. The contrast of nutty butter, bright citrus, and sweet corn makes this feel like a restaurant plate. Start to finish, dinner is on the table in roughly 30 minutes.

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Prep Time 12

Cook Time 18

Total Time 30

Course Main Course

Cuisine American

Servings people

Calories 396 kcal

Equipment

12-inch stainless-steel or cast-iron skillet
Fish spatula or thin metal spatula
Small bowl and mixing spoon
Paper towels
Instant-read thermometer (optional)
Citrus zester or Microplane
Cutting board and chef's knife

Ingredients

For the Scallops:

1.25 lb dry sea scallops about 16 scallops (U-10/20), dry-packed for best sear
1 tsp kosher salt Diamond Crystal preferred; adjust if using Morton
0.5 tsp freshly ground black pepper
2 tbsp neutral high-heat oil avocado or grapeseed oil
3 tbsp unsalted butter high-fat European-style recommended
1 clove garlic lightly smashed
1 tsp lemon zest finely grated
2 tbsp fresh lemon juice from 1 lemon
1 tbsp brined capers drained and patted dry, optional for crisping

For the Sweet Corn Succotash:

2 tbsp extra-virgin olive oil
1 small shallot, finely diced about 2 tbsp
1 small red bell pepper, diced 1/4-inch
2 cup fresh corn kernels from about 3 ears; thawed frozen works too
1 small zucchini, diced 1/4-inch
0.25 tsp crushed red pepper flakes adjust to taste
0.25 cup dry white wine optional; chicken or vegetable stock works
0.25 tsp kosher salt for succotash; adjust to taste
0.125 tsp freshly ground black pepper for succotash

To Finish:

2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
4 wedges lemon for serving
1 pinch flaky sea salt optional, for finishing

Instructions

Prep the Scallops (2 minutes): Place the scallops on a double layer of paper towels and blot very dry. Remove the small side muscle if attached (a little tab that pulls off easily). Season just before searing with 1 tsp kosher salt and 1/2 tsp black pepper.
Start the Succotash (7–8 minutes): Heat a 12-inch skillet over medium (about 320–350°F / 160–175°C) until warm, 1 minute. Add 2 tbsp olive oil. Sauté the shallot for 60–90 seconds until translucent and fragrant. Add diced red bell pepper; cook 2 minutes, stirring, until glossy and slightly softened. Add 2 cups corn; cook 3–4 minutes, letting some kernels char lightly—listen for a gentle sizzle and look for golden spots. Stir in diced zucchini and red pepper flakes; cook 2 minutes until zucchini brightens and just turns tender. Season with 1/4 tsp kosher salt and 1/8 tsp pepper. If using, deglaze with 1/4 cup white wine; simmer 30–60 seconds until nearly dry.
Hold the Succotash (30 seconds): Transfer succotash to a warm bowl; tent loosely with foil. Wipe the skillet clean. Tip: Warm plates in a low oven (170–200°F / 75–95°C) or microwave-safe plates for 30 seconds to keep scallops hot on the way to the table.
Sear the Scallops (3–4 minutes): Return skillet to medium-high and heat until a drop of water skitters across the surface, about 2 minutes. Add 2 tbsp neutral oil; it should shimmer but not smoke (aim ~375–400°F / 190–205°C). Lay scallops in clockwise, one at a time, spacing them so they don’t touch. Do not move them for 1.5–2 minutes, until edges turn opaque and bottoms are deep golden-brown. Flip with a fish spatula; add 2 tbsp butter and the smashed garlic. Tilt the pan and baste constantly for 45–60 seconds. Add capers for the final 30 seconds to crisp. Scallops are perfect when just springy with a slightly translucent center, or 115–120°F (46–49°C) internal on an instant-read thermometer.
Make Lemon Brown Butter (1–2 minutes): Transfer scallops to a warm plate. Pour off excess oil, leaving browned bits. Add remaining 1 tbsp butter; cook over medium until foamy and nutty, 30–60 seconds (butter should smell like toasted hazelnuts and turn light amber). Remove from heat; stir in lemon zest and lemon juice. Taste and adjust seasoning.
Finish and Plate (2 minutes): Stir parsley and chives through the warm succotash. Spoon a bed of succotash onto each plate. Nestle scallops on top, drizzle with lemon brown butter and crisped capers, and finish with a whisper of flaky sea salt. Serve immediately with lemon wedges.

Notes

Lisa’s Tips:

Dry-packed Scallops Matter: Avoid phosphates-treated “wet” scallops; they weep moisture and won’t sear well.
Super-dry = Super-crust: Pat scallops thoroughly and season right before they hit the pan to prevent drawing out moisture.
Pan Choice: Stainless or cast iron builds the best fond. If using nonstick, sear 15–30 seconds longer for color.
Dairy-free: Use ghee or olive oil; finish with a squeeze of lemon and a touch of good olive oil instead of brown butter.
No Wine? Splash in chicken or vegetable stock with a few drops of vinegar for brightness.
Swap-ins: Large shrimp or thick sea bass medallions sear beautifully with the same method.
Heat Discipline: If the butter smokes, it’s too hot; pull the pan off heat for a few seconds, then continue.
If your scallops are very large (U-8), add 15–30 seconds per side; if smaller (20–30 count), reduce slightly.
Crowding cools the pan—sear in two batches if needed; rewarm sauce briefly off heat if it starts to thicken.
To accelerate browning, sprinkle a tiny pinch of sugar on the presentation side of each scallop before searing.

Nutrition

Calories: 396kcalCarbohydrates: 24gProtein: 21gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 57mgSodium: 1368mgPotassium: 682mgFiber: 3gSugar: 7gVitamin A: 1293IUVitamin C: 42mgCalcium: 32mgIron: 2mg

Keyword lemon brown butter, Quick Dinner, scallops recipe, seared scallops, succotash

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