There is not much better than a plate of perfectly cooked scallops – they are flavorful and tender, made even better with a light butter sauce.

Recently I enjoyed a meal at one of our favorite local places which featured seared scallops atop a bed of seasonal veggies and bacon. It was amazing. I immediately knew I wanted to try recreating the meal at home. The wonderful thing about this is how well it adapts to whatever produce is available.

Scallops with Summer Veggies

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 4 servings

Scallops with Summer Veggies


  • 1 cob corn, husk
  • 4 ounces bacon, chopped
  • 1/3 cup minced garlic scapes
  • 1 medium yellow squash, diced
  • 1 small-medium zucchini, diced
  • 5 tablespoons unsalted butter, divided
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 pounds fresh sea scallops
  • Kosher salt and freshly ground pepper, to taste


  1. Heat large skillet, preferably cast iron, over medium-high heat. Place corn cob in pan to sear, turning occasionally until all sides are seared. Remove from pan and set aside. Once cool enough to handle, slice kernels off of cob.
  2. Add bacon to pan and cook just until crispy. Once bacon is cooked, remove from pan with slotted spoon and transfer to paper towel-lined plate. Drain off all but 2 teaspoons of bacon grease. Add garlic scapes, squash and zucchini to pan and sauté just until crisp tender, about 4-5 minutes. Stir in corn, bacon, 2 tablespoons butter and lemon juice. Season with salt and pepper to taste.
  3. Melt remaining 3 tablespoons of butter in microwave or in small saucepan on stove over medium-low heat. Once milk solids have separated from butter, carefully skim solids from top and discard. Meanwhile, pat scallops dry on both sides with paper towels. Season both sides of scallops with salt and pepper.
  4. Heat second large skillet over medium-high for 2 minutes. Add about 2 tablespoons of clarified butter and swirl to coat pan. Add scallops to pan in single layer and let cook without flipping or stirring for 2 minutes. Flip scallops over and cook for 1 to 2 minutes more, just until cooked through. Remove from heat. Divide vegetable mixture between plates and top with seared scallops. Serve immediately.

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  1. Willie Mayo said:

    Easy dish flavor is outstanding