Wooster Sauce Glazed Seared Scallops with Charred Corn-Jalapeño Succotash

Wooster Sauce Glazed Seared Scallops with Charred Corn-Jalapeño Succotash

Bright, slightly sweet, and savory, this quick seared scallop dinner uses Wooster Sauce as a finishing glaze to balance caramelized scallops and a vibrant charred corn-jalapeño succotash. Ready in 25 minutes, it feels restaurant-polished but is totally approachable for a weeknight.

Ingredients (Serves 2)

• 12 large sea scallops (about 10 to 12 ounces), patted dry
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• Salt and freshly ground black pepper
• 1 cup fresh corn kernels (about 2 ears) or frozen thawed
• 1 small red bell pepper, diced (about 1/2 cup)
• 1 small jalapeño, seeded and finely diced (adjust to taste)
• 1/3 cup red onion, finely diced
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons olive oil (for succotash)
• 2 tablespoons Wooster Sauce (plus 1 teaspoon for garnish)
• 1 teaspoon honey (optional, for extra shine)
• Microgreens or cilantro sprigs for garnish
• Cooked short-grain rice or crusty bread to serve, optional

Instructions

1. Prep the scallops: Remove the small side muscle from each scallop if present and pat scallops very dry with paper towels. Season both sides lightly with salt and pepper. Let rest at room temperature while you prepare the succotash.
2. Make the charred corn-jalapeño succotash: Heat a medium nonstick skillet or cast-iron pan over medium-high heat until hot. Add 2 teaspoons olive oil and swirl. Add corn kernels in a single layer and let cook undisturbed for 2 to 3 minutes so some kernels char. Stir and continue to cook for another 2 minutes.
3. Add the diced red bell pepper, jalapeño, and red onion. Sauté 3 to 4 minutes until vegetables are softened but still bright. Remove from heat and stir in lime juice, chopped cilantro, and a pinch of salt. Transfer succotash to a warm bowl and keep warm.
4. Finish glaze for scallops: In a small bowl whisk together 2 tablespoons Wooster Sauce and 1 teaspoon honey if using. This will be the finishing glaze; set aside.
5. Sear the scallops: Return the skillet to high heat and add 1 tablespoon olive oil. When the oil is shimmering and just beginning to smoke, add scallops spaced apart. Do not overcrowd; sear in batches if necessary. Cook without moving for 1.5 to 2 minutes until a deep golden crust forms.
6. Flip scallops and add 1 tablespoon butter to the pan. Spoon melted butter over the scallops for 20 to 30 seconds until opaque and just cooked through. Remove scallops to a plate.
7. Glaze the scallops: Reduce heat to low. Add the Wooster Sauce glaze to the pan and warm gently for 10 seconds. Return scallops to the pan and spoon glaze over them so they are lightly lacquered, about 20 seconds. Transfer glazed scallops to serving plates.
8. Assemble: Spoon the charred corn-jalapeño succotash in the center of each plate or to one side. Nestle 6 glazed scallops on top. Drizzle a tiny extra teaspoon of Wooster Sauce over the succotash for contrast, and garnish with microgreens or cilantro sprigs.
9. Serve immediately with a wedge of lime and optional steamed short-grain rice or crusty bread to soak up the glaze.

Tasting Notes and Tips

• Dry scallops thoroughly to ensure a deep sear. Wet scallops steam instead of caramelize.
• Adjust jalapeño to control heat. Keep some seeds for extra kick or remove all for mild spice.
• Wooster Sauce shines as a finishing glaze here. Try a small spoonful swirled into warm butter for a citrus-butter sauce to toss with rice.
• Leftover succotash is excellent tossed with warm pasta or chilled into a corn salad for lunch.