Scallops and summer vegetable skillet
How bright, fresh, and summery does the above scallops and summer vegetable skillet look?
As with most recipes that I put on here, I tend to test the concept in the evenings and we have it for dinner.
This scallops and summer vegetable skillet was a really popular one on Instagram when I showed it in my stories.
I had several messages that were asking for the recipe and unfortunately, I hadn’t even thought it’d be something people wanted a recipe for so I didn’t think to post it.
I re-made the recipe a few days later so I could get proper photos and here we are!
It comes together in virtually no time because scallops cook super fast and so do the veggies!
Tips for making this scallops and summer vegetable skillet
This skillet meal comes together really quickly, which is why I think it was so appealing to many of you.
Here are some of my tips for achieving the quick cook time:
- Make sure zucchini is cubed into a small and even dice so they cook evenly and more quickly.
- Your skillet needs to be hot so the scallops brown but definitely remove them from the skillet as soon as they brown so you don’t overcook them. You will finish cooking them in a later step.
- Slice the grape or cherry tomatoes in half!
Tips on cooking scallops
There is nothing worse than biting into overcooked scallops.
To ensure you don’t overcook the scallops, you gotta work quickly and with high heat.
High heat will brown the scallops on both sides then as soon as that happens, you remove it from the skillet so it doesn’t continue cooking through.
You want a little bounce left in the scallop. If you see the edges of the scallops start to fan out, it is pretty much done and even almost overcooked!
Can I use shrimp?
Definitely! It would be a great alternative.
I would suggest fresh shrimp as opposed to frozen, but use what you have.
Can I use a combination of scallops and shrimp?
Yes! Again, I would suggest fresh for both.
What if I can’t have seafood/shellfish?
You could substitute with any other protein that fits your dietary needs.
Can I use different vegetables?
Definitely. Use what you have on hand and/or what is in season.
Although this recipe name is scallops and summer vegetables and was made in the summer time but it doesn’t mean you can’t make this year-round with other varieties of vegetables.
Just be aware if you use heartier vegetables and starchier ones that cook time will vary.
Other seafood recipes that you may be interested in:
Scallops and Summer Vegetable Skillet
- 3 tablespoons salted butter
- 1 tablespoon olive oil
- 1 pound scallops, (pat dry with paper towel)
- 3 tablespoons finely diced shallots
- 3 cloves garlic, finely minced
- 1 ½ cup diced zucchini
- 1 dry pint cherry tomatoes,, sliced in half
- 1 cup frozen corn kernels, thawed
- Salt and pepper, to taste
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- In a large skillet over medium high heat, melt butter and olive oil together. Once hot, add scallops and let sear until brown, around 1-2 minutes. Flip and brown the other side then remove from skillet and place on plate. Set aside. Do not wipe skillet.
- In the same skillet over medium heat, add shallots and garlic and sauté until fragrant, then add the zucchini and cherry tomatoes. Cook until zucchini is softened and tomatoes have shriveled a bit and burst, about 8-10 minutes.
- Add the corn, season with salt and pepper to taste then add the scallops back in to finish cooking. Should take about 3-4 minutes more, no longer.
- Remove from heat and serve!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.