There’s something amazing about having a quick succotash for dinner. This scallop corn succotash recipe is a great date night meal, or quick dinner for a busy night.
Wait. What Is Succotash?
When I shared this meal on our Facebook page months ago, I was surprised to see people asking what succotash is.
With southern grandparents, I grew up knowing (and eating) succotash. I never thought some people may not know what it is!
Succotash is usually a mixture of corn, light beans (like lima beans) and some type of sweet pepper. I grew up with the usual corn succotash, and we always had onion in ours.
Black Bean Succotash Takes It To Another Level
I’ll be honest with you. We used black beans in this scallop and corn succotash recipe because that’s what I had in the cabinet.
But, once I put together this meal, I was so pleased this was the bean of choice. I mean, look how beautiful this is! We love incorporating beans into our meal plans, and this was genius way to do it.
The colors of a good succotash will make you squeal, and this one is no different.
Cast Iron Skillet Life Is The Best Life
Have a cast iron skillet? Use it for this succotash! Cast iron and succotash are a match made in southern cooking heaven.
I use my largest cast iron skillet, so the succotash has a chance to create a delicious crust on the bottom. You’ll thank me later, if you use one.
Bay Scallops For The Win
You may have noticed I used bay scallops instead of diver scallops. This bay scallop succotash was always meant to be a quick meal, so using bay scallops was essential.
When you read the instructions, you’ll see that the scallops are added as close to the end as possible. This helps the bay scallops to not overcook.
I also love keeping bay scallops in the freezer because they work so well with spring and summer pasta dishes. And…they are an inexpensive “splurge.”
Add A Little Tajin
This is totally optional, but if you can get your hands on some Tajin, add it to your succotash.
The tang of this seasoning is a great addition to the dish. Plus, Tajin and corn go hand in hand. If you’ve had street corn, you know I’m telling the truth.
OK, OK. Let’s get to the actual recipe. Pair this will some crusty bread, to sop up the juice that will pool at the bottom of the skillet.
Quick Scallop Corn Succotash
- 2 teaspoons unsalted butter
- 1 medium onion, finely chopped
- 12 ounce bag frozen corn kernels
- 1 15 ounce can black beans, drained
- 1 pound frozen bay scallops
- 1/2 tablespoon seasoned salt or Tajin
- 1 teaspoon ground black pepper
- Place cast iron skillet on medium heat.
- Add butter to skillet, and top with chopped onion.
- Saute onion until almost translucent.
- Add frozen corn to the skillet, and incorporate into the onion, about 2 minutes.
- Add black beans to skillet, and toss gently (the beans can be fragile).
- Add salt (or Tajin) and pepper, and stir together. Taste, and add more seasoning, if needed.
- Place scallops into the skillet, and cook for 3 to 5 minutes, or until the scallops no longer look translucent.
- Serve immediately. This recipe is perfect with sliced french baguette or saltine crackers.
Amount Per Serving: Calories: 224Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 34mgSodium: 1282mgCarbohydrates: 30gFiber: 7gSugar: 3gProtein: 22g