INGREDIENTS
4 servings
- 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
DIRECTIONS
1. Rinse the scallops under cold water. Pat dry with paper towels until they are completely dry. Season both sides of the scallops with salt.
2. In a large skillet over low heat, heat the oil and garlic. Sauté until the garlic is browned and fragrant, about 2 minutes, then use a slotted spoon to remove it.
3. Increase the heat to medium-high. When the skillet is very hot and the oil is shimmering, add the scallops, making sure not to overcrowd the skillet. Sear the scallops until they develop a golden crust, about 2 minutes, then flip and sear until they are barely opaque, about 2 minutes more. Transfer to a paper towel–lined plate.
4. Wipe out any burned areas on the pan, then return it to medium-high heat. Add 1 tablespoon of the lime juice and 2 tablespoons water to the pan and cook, scraping up any browned bits. Add the butter, corn, tomatoes, lime zest and a generous pinch of salt. Cook until the tomatoes give off their juices and the sauce thickens, about 4 minutes. Stir in the chives. Taste, adding more salt and lime juice if necessary. Spoon a generous helping of the corn succotash onto individual plates, top with the scallops and serve.
