Scallops with Sweet Corn & Jicama Succotash

When seared with a light pepper crust, the creamy and sweet sea scallops pair perfectly with this crunchy jicima and Farmer’s Market veggie and sweet corn succotash.

Started with:
  • fresh sweet corn off the cob
  • sliced zucchini
  • cubed jicama (crisp, sweet root veggie like a cross between a potato and an apple)
  • minced garlic
  • scallops (5-6 per person)
  • 2 pans heating to medium-high


Spray pans with olive oil
Add all veggies to one, stirring as needed until browned and tender crisp, about 4 minutes.

Turn other pan to high heat, Salt & Pepper Scallops, spray pan with olive oil, and add scallops, searing each side. Flip when releases from pan and browned, about 2 minutes a side

Last minute of veggies cooking you can sprinkle Parmesan cheese over top to melt and brown.


Simple & Yummy!

Sorry the pictures are not the best for this post, I was visiting and used the camera on hand and not the highest heating pans…pretend the scallops are seared and veggies colored to perfection : ).


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