Stephanie Izard’s Seared Scallops Recipe

Stephanie Izard’s Seared Scallops Recipe

How To Make Stephanie Izard’s Seared Scallops Recipe

Juicy seared scallops with a flavorful citrus dressing atop a bed of sweet corn and edamame succotash.

Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes



  • 12 large sea scallops
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh thyme leaves, chopped
  • Salt and pepper, to taste
  • 1 cup sweet corn
  • 1 cup shelled edamame beans
  • 2 tbsp unsalted butter
  • 1 tsp honey
  • 2 tbsp fresh lime juice
  • 2 tbsp fresh orange juice
  • 1/4 cup fresh cilantro leaves, chopped
  • Lime wedges, for garnish


  1. Pat scallops dry and season with salt and pepper.

  2. Heat olive oil in a large skillet over high heat. Add scallops and sear for 2-3 minutes on each side until golden brown and cooked through. Remove from skillet and set aside on a plate.

  3. In the same skillet, add garlic and thyme and cook for 1 minute until fragrant.

  4. Add sweet corn, edamame, and butter to the skillet. Cook for 3-4 minutes until vegetables are tender.

  5. In a small bowl, whisk together honey, lime juice, orange juice, and cilantro.

  6. To serve, spoon the succotash onto plates and top with seared scallops. Drizzle with the citrus dressing and garnish with lime wedges.


  • Calories : 380kcal
  • Total Fat : 22g
  • Saturated Fat : 5g
  • Cholesterol : 50mg
  • Sodium : 450mg
  • Total Carbohydrates : 22g
  • Dietary Fiber : 3g
  • Sugar : 9g
  • Protein : 28g
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