Seared Scallops with Corn – Fitr 365


If you’re looking for a healthy, low-carb recipe for this summer, then you should try this keto scalloped corn scallops recipe. It is full of nutrients and is a complete meal for all ages!

Pan-fried Scallops with Bacon Succotash Recipe by We Are Not Martha

The two main types of scallops you probably see at the grocery store or fish market are sea scallops and bay scallops. Here is some information. about each type.



These are big guys. And what do you usually get in a restaurant if you order “scallops”. You can actually make a meal out of scallops, as they are large and full bodied, and they are perfect for sautéing and serving on risotto (or in BLT scallops!). Sea scallops are about 3 times larger than sea scallops.

Filled scallops:

They are little guys and are usually said to be a bit sweeter than scallops. Often scallops are served in pasta and stews, and they don’t “make food” as much as scallops. Since they are small, you have to be more careful when cooking them (overcooked scallops are not good!).


We wanted scallops to be the star of the show in this dish, so we decided to use scallops.

Dry scallops or wet scallops

Good question! The simple answer is that when you buy fresh scallops, always buy dry scallops whenever possible. Wet scallops are treated with phosphates, which causes them to gain weight in the water and therefore cost more per pound.

Also, because the water evaporates when you cook the scallops, the result is often tougher scallops. Dry scallops tend to be tastier, prettier when fried, and more economical (because you don’t pay for water). We try to buy scallops from my grocer’s fish counter whenever possible to ensure I get what I want.


Recipe for fried scallops with corn

This dish is incredibly easy to make and full of fun summer flavors that will just make you happy. We did it once and then found that I crave it all the time. Even when it’s not summer, sometimes We think about those scallops and bacon succotash and get madly happy about the warm weather and dinner on deck.

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This recipe has three different steps including sautéing the bacon, sautéing the scallops, and making the succotash. Don’t be intimidated by sautéing scallops, it’s incredibly easy. After you fry the bacon, fry the scallops in the same pan in the bacon oil.

You basically just cook them for a few minutes on each side and then they’re READY! Cooking fish is one of the easiest things in the world and I hate how it feels so hard. You don’t have to do much with most fish to get delicious food.



The bacon succotash requires some grinding of the ingredients, but is otherwise easy to make. You just need to cook onions, garlic, corn, key beans, tomatoes and jalapenos together. Can we also talk about why lima beans have such a bad reputation?? We really don’t understand! We rarely eat them, but every time we eat, we remember how delicious they are and wonder why they are so hated.



When the succotash is ready, add that lovely bacon and you’re all set to serve.

Corn Recipe

Serve the bacon succotash on separate plates, topped with three to four scallops.

This is by far our favorite quick and easy summer creation. We love corn on the cob in the summer, but we hate eating it on the cob, so succotash is perfect for us. Bacon succotash is the most perfect kind, as it adds a bit of umami that will knock your taste buds off your feet (you know, if your taste buds were wearing socks, that would be a little weird).

Scallops Recipe

Like other summer meals, corn fried scallops is one of the best recipes you can finally enjoy at the end of the day. It also goes great with a chilled glass of white wine. Just saying!

Final dinner for fried scallops with corn

And succotash makes for the best dinner leftovers ever. If you work in an office, we recommend leaving the combs at home. However, succotash is like a big corn salad that will satisfy you completely. If succotash seems weird to you, try this one and we promise it won’t happen again!

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Now excuse us while we do this every night for the rest of my summer.

Other recipes you might want to try: Deep fryer with chicken breast, oatmeal bars with baked berries, classic baked potato wedges

Fried scallops with corn

Keto fried scallops with corn

Sea scallops with corn in a pan is the perfect summer dish best enjoyed al fresco with a glass of good chilled white wine.

Preparation time twenty minutes

Time for preparing 25 minutes

Total time 45 minutes

Well Main course

Kitchen American

Portions four

calories 428 kcal

  • four slices bacon, chopped
  • one lb. scallops, tendons removed
  • Salt and pepper
  • one onion finely chopped
  • 3 garlic cloves, chopped
  • 3 cups corn kernels (from about 4 ears of corn)
  • one a cup cup frozen lima beans, thawed
  • cups cups chopped plum tomatoes (from about 2 tomatoes)
  • tablespoon diced jalapeno pepper
  • ¼ a cup diced green onion
  • 2 tablespoon unsalted butter
  • Cook the bacon in a large non-stick skillet over medium heat until crispy, about 6 to 8 minutes. Transfer the bacon to a plate lined with paper towels and remove all but 2 tablespoons of melted fat from the skillet.
  • Pat the scallops dry with paper towels and season with salt and pepper. Fry the scallops over medium heat in the melted bacon fat in the skillet until golden brown, about 2 to 3 minutes. Flip the scallops and cook until firm and almost opaque, 1 to 2 more minutes. Transfer to a plate and cover with foil.
  • Add onion and garlic to skillet and cook until softened, about 3 minutes.
  • Add the corn, lima beans, tomatoes and jalapenos and cook until they are fully heated through, stirring frequently, 3 to 5 minutes.
  • Add butter to skillet and stir until butter is melted.
  • Remove skillet from heat and add scallions and bacon, season with salt and pepper to taste.
  • Serve succotash on plates topped with scallops.

Fried scallops with corn

Keyword corn, corn recipe, dinner recipe, sea scallops, fried sea scallops


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