Garlic Pan-Seared Scallops with White Corn & Red Pepper Succotash


This Discover Cooking with California Olive Oil Recipe Contest submission comes from Jasmin King of We Olive La Jolla. Her recipe features delicious garlic flavored olive oil pan-seared scallops with a chardonnay reduction drizzle on a bed of tender white corn and red bell pepper succotash sauteed to perfection.

Serves 2


  • 2 tablespoons We Olive Brand extra virgin olive oil
  • 1 cup chopped onion
  • 2 cloves of garlic, minced
  • 2 cups chopped red bell pepper
  • 2 cups of white corn kernels
  • 1 cup chopped tomatoes
  • 2 tablespoons sliced fresh basil
  • kosher salt and pepper to taste
  • 2 tablespoons We Olive Collection fresh garlic olive oil
  • 4 large scallops
  • salt and pepper to sprinkle
  • 1 tablespoon butter
  • 1/2 cup chardonnay
  • 2 tablespoons thinly sliced shallots

White Corn and Red Pepper Succotash

1. Heat We Olive EVOO on large skillet over medium heat
2. Add onion and salt and saute for 3 minutes
3. Add garlic and saute for 1 minute
4. Add corn, red bell pepper, and tomatoes
5. Simmer on medium-low heat for about 15 minutes or until corn is soft and tender
6. Season with salt and pepper to taste
7. Add basil before serving

Garlic Pan-Seared Scallops

1. Sprinkle salt and pepper on both sides of scallops
2. Heat We Olive fresh garlic olive oil in pan over high heat
3. Place scallops on pan when oil is very hot and keep in place for 2 minutes
4. Flip scallops and cook for 1 minute
5. Remove from heat and place on a plate

6. While the pan is still hot, melt butter on the same pan
7. Pour in the chardonnay
8. Leave heat on med-high and let sauce boil for about 5 minutes or until desired consistency
9. Remove from heat and drizzle on scallops

Jasmin’s Notes: Pair with a nice glass of Chardonnay!

One Response to “Garlic Pan-Seared Scallops with White Corn & Red Pepper Succotash”

  1. Jeremy Herenthal

    While the flavor combination works well (sweet and scallops have always been a favorite of mine), the texture between the scallops and the the succotash leaves a lot to be desired. I made this exactly as the recipe called, mind you, but if I were to do it again, I would probably not dice the pepper and onion as it is in the picture. I would look to introduce a bit of crispness into the texture profile. Leaving larger pieces would allow for a better mixing between the scallops and side. Either that or roast halves of red peppers, fill with the succotash, and spill it out onto the scallops like a cornucopia.

    On a side note, this is a very standard scallop recipe.

    Solid 3/5.


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