Pan-Seared Scallops with Charred Corn and Black-Eyed Pea Succotash

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Tender pan-seared scallops served atop a vibrant succotash of charred corn and black-eyed peas, accented with fresh herbs and citrus. This Southern-inspired seafood recipe, ready in about 30 minutes, pairs sea scallops, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 large, patted dry sea scallops
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups fresh corn kernels
• 1 cup cooked black-eyed peas
• 1 small, diced red bell pepper
• 1 small, minced shallot
• 2 tbsp unsalted butter
• 2 tbsp, chopped fresh parsley
• 1 tbsp lemon juice

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat a dry cast iron skillet over medium-high heat until very hot. Add 1 1/2 cups fresh corn kernels and cook, stirring occasionally, for 4-5 minutes until kernels start to char and blacken slightly.
2. Step 2: In a separate skillet, heat 1 tbsp olive oil over medium heat. Add 1 small minced shallot and 1 small diced red bell pepper, sautéing for 3 minutes until softened.
3. Step 3: Add the charred corn, 1 cup cooked black-eyed peas, and 1 tbsp chopped fresh parsley to the pepper and shallot mixture. Cook together for 2 minutes, then remove from heat and stir in 1 tbsp lemon juice.
4. Step 4: Season 12 large sea scallops with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a clean skillet over medium-high heat. When butter foams, add scallops in a single layer.
5. Step 5: Sear scallops for 2-3 minutes on the first side without moving them until a golden crust forms. Flip and cook for 1-2 minutes more until opaque and just cooked through.
6. Step 6: Plate the black-eyed pea succotash and top with 3 scallops each. Garnish with remaining chopped parsley.