Fresh summer succotash topped with seared scallops is one of my favorite “treat” warm-weather dinners. Many of today’s succotash recipes contain ingredients like cream, tomatoes, and red peppers, but the earliest colonial versions were a lot simpler. To learn more about the history of succotash, head on over to the full story (Succotash | Recipe with a History), but if you’re wondering how to make this old-fashioned New England dish, you’ve come to the right place!
We’ll link to the full recipe at the bottom of the post.
Summer Succotash with Seared Scallops Photo Credit : Aimee Seavey
To start, I’ll note that beans are an important ingredient in making succotash, and there are many kinds you can use. For this historic take on succotash, we’ve used heirloom cranberry beans (they look a lot like pinto beans when cooked), but you may certainly swap another kind of bean (lima beans are especially popular in succotash today) if you like.
Before beginning, prepare the beans (fresh or dried) according to recipe directions. Then, let’s get cooking!
Melt 1 tablespoon of butter in a large skillet over medium heat. Add the salt pork, diced onion, and garlic and cook until fragrant and golden but not browned.
Cook the salt pork, diced onion, and garlic and cook until fragrant and golden. Photo Credit : Aimee Seavey
Add the beans and corn and continue to cook, stirring gently to combine, until heated throughout, about 5 minutes. Remove from heat and discard the salt pork.
Add the beans and corn and continue to cook. Photo Credit : Aimee Seavey
Add the cider vinegar, then season with salt, pepper, and additional cider vinegar to taste. Add herbs if using (I love basil). Keep warm while you cook the scallops.
Add the cider vinegar, then season with salt, pepper, and additional cider vinegar to taste. Photo Credit : Aimee Seavey
Remove the small side muscle from each scallop and discard, then rinse with cold water, pat dry, and season all over with salt and pepper.
Remove the small side muscle from each scallop. Photo Credit : Aimee Seavey
Heat the olive oil and remaining tablespoon of butter in a large skillet over medium-high heat until very hot, but not smoking. Arrange the scallops in an even layer without touching (separate into batches if necessary) and sear until the bottom is a deep and golden brown, about 2 minutes. Carefully flip with a metal spatula and repeat on the other side until scallops are opaque. Be careful not to overcook. When done, transfer to a plate.
Arrange the scallops in an even layer without touching (separate into batches if necessary) and sear until the bottom is a deep and golden brown. Photo Credit : Aimee Seavey
To serve as a main course, ladle the succotash onto 4 plates and top with an even number of scallops, about 4 per plate. Serve immediately, garnished with a bit more basil if you like.
Summer Succotash with Seared Scallops. Photo Credit : Aimee Seavey
Are you a fan of succotash? How do you like yours?
Aimee Tucker is Yankee Magazine’s Home Editor and the Senior Digital Editor of NewEngland.com. A lifelong New Englander and Yankee contributor since 2010, Aimee has written columns devoted to history, foliage, retro food, and architecture, and regularly shares her experiences in New England travel, home, and gardening. Her most memorable Yankee experiences to date include meeting Stephen King, singing along to a James Taylor Fourth of July concert at Tanglewood, and taking to the skies in the Hood blimp for an open-air tour of the Massachusetts coastline.
