Yesterday afternoon I took, what I thought was going to be, a quick run to the grocery store to pick up some basics to restock the fridge. Once I arrived I realized I didn’t have anything for dinner. My friend Missy and I were hanging out all day running errands and I knew I wanted to make a quick but tasty dinner. Plus it was 12,232 degrees in Boston so I wanted something light and summery. I was aimlessly wandering around the grocery store, which I tend to do more often than I should, and out of the corner of my eye I noticed the Cook’s Illustrated 30-minute Suppers magazine at the deli counter. I picked it up and started skimming it in hopes to gain a bit of inspiration. When I got to the seafood section of the magazine I saw a beautifully looking recipe for Pan-Seared Scallops with Bacon and Succotash and besides a few ingredients, I already had mostly everything at home. AND the grocery store was having a sale on little mini frozen scallops at the seafood counter… $4.99/lb versus $13.99/lb for the larger ones. Hooray!
Here’s what you need:
• 4 slices of bacon, chopped (I used 5 slices. 1 for good luck!)
• 1 1/2 pounds scallops, tendons removed
• salt and pepper
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 4 ears of corn, kernels removed from cobs (and how delicious is fresh corn?!)
• 1 cup frozen lima beans, thawed
• 2 plum tomatoes, seeded and diced (I had grape tomatoes so I used those)
• 2 tablespoons unsalted butter
• 1/2 cup chopped fresh chives
Here’s what you do:
• Cook bacon in a large nonstick skillet over medium-high heat until crisp, about 4 minutes. Transfer bacon to paper towel-lined plate and pour out all but 2 tablespoons rendered fat from the skillet.
• Pat scallops dry with paper towels and season with salt and pepper. Cook scallops in the rendered bacon fat in skillet until golden brown, about 3-4 minutes. Flip scallops and cook until firm and almost opaque, an additional 1-3 minutes. Transfer to a plate and tent with foil.
• Add onion and garlic to the skillet and cook until softened, about 3 minutes.
(here I am chopping the onion in my new Tupperware QuickChef! I’ve never chopped an onion so fast… it was glorious and the cleanup was even easier than a food processor! And, allow me to reiterate, it was 12,232 degrees in Boston yesterday. So pardon my appearance and the “glow” aka no makeup aka no effort went into how I looked yesterday… at all. Not even a little.)
• Add corn, lima beans, and tomatoes and cook until heated through, making sure to stir frequently, 3-5 minutes.
• Add butter and accumulated juices from scallops to skillet and stir until the butter is just melted.
• Remove the skillet from the heat and stir in the chives and bacon, season with salt and pepper to taste.
• Top the succotash with scallops…
This is by far my newest favorite quick and simple Summer creation. Make this for anyone and they’ll never leave your life… guarantee it. I actually liked how the little scallops worked with the dish versus a larger scallop. It was effortless eating and everything fit into one forkful It was light, fresh, crunchy, satisfying, colorful, delicious, mind-blowing… you get the idea. The best part about cooking in the Summer is being able to photograph my food out on my deck, too It brings it to life! Now pardon me while I eat the leftovers for lunch!