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Pan Seared Scallops with Green Goddess Succotash

An impressive dinner doesn't have to be complicated with beautifully seared scallops on a bed of green goddess succotash.

Chef Tip: When searing scallops or any protein, they will stick to the pan until they're ready to flip. If your scallops are sticking, sit tight- they'll separate from the pan when they're ready!



Step 1

Over an open flame, roast the corn ears until the kernels are charred. Shuck the charred corn and keep it aside.

Step 2

In a medium bowl, toss the corn, cherry tomatoes, and beans with ½ a pouch of the Green Goddess and lime juice. Season with salt to taste.

Step 3

Meanwhile, heat a glug of oil in a skillet over high heat and cook the scallops for 2 minutes on the first side or until a good crust and sear is developed on them. Flip the scallops and continue to cook adding a pat of butter and basting as you go for another 2 minutes. Let the scallops stay warm in the pan.

Step 4

Make a bed of the succotash on a plate and top it with the seared scallops and brown butter from the pan. Garnish with basil leaves and serve immediately.

Edamame Green Goddess

Our vegan take on a creamy, herby classic. Starring basil and mint, with pops of lime juice & Serrano pepper. Gluten-free. Vegan, Non-GMO, &…

This recipe is also great with our Herby Chimichurri sauce.

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