Scallion Butter Scallops with Succotash

Succotash is a truly historic American dish, originally introduced to early European colonists by indigenous Americans in the 17th century. It is a stew, of sorts, mainly consisting of lima beans and corn. This version is slightly modified, adding in bacon, cherry tomatoes, and okra (feel free to omit the okra if it is not one of your favorite veggies). The scallops are lightly seasoned with salt and pepper, and broiled with a simple, yet extremely flavorful, scallion butter. Serve the scallops, ‘scampi-style’, by portioning them into a bowl and drizzling with the butter for a very tasty meal. 

Scallion Butter Scallops with Succotash

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 25 minutes
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  • 2 slices bacon, diced 
  • 4 tbsp butter 
  • ¼ cup chopped scallions
  • 1lb scallops 
  • ½ tsp salt 
  • 1 pinch of black pepper 
  • 1 cup frozen lima beans, thawed
  • ½ cup frozen okra, thawed 
  • ½ cup frozen corn kernels, thawed 
  • ½ cup halved cherry tomatoes 
  • 1 tbsp apple cider vinegar 


1) Heat a medium skillet over medium-high heat. Once the skillet is hot, add diced bacon, and cook, stirring frequently, until browned and crisp, about 2 minutes. 

2) While the bacon is cooking, place 4 tbsp of butter in a Suvie pan, and sprinkle with ¼ cup of chopped scallions. Pat scallops dry with paper towels and add them to the pan in a single layer, nestling the scallops in and around the butter pats. Place 1 cup of lima beans, ½ cup okra, ½ cup corn, ½ cup cherry tomatoes, and 1 tbsp of apple cider vinegar in another Suvie pan. Once the bacon is crisp, transfer to the Suvie pan with the vegetables, along with any drippings, and stir to combine. 

3) Place scallops in the bottom zone of your Suvie and place succotash in the top zone. 

Input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Broil for 15 minutes

Top Zone: Roast at 350°F for 20 minutes

4) After the cook, remove all the pans from your Suvie. Season the succotash to taste with salt and pepper. 

5) Divide the scallops between 4 small shallow bowls and top with scallion butter. Divide succotash between 4 plates. 


Nutritional Information per serving (4 servings per recipe): Calories 327, Total Fat 17g, Total Carbohydrates 17g, Total Sodium 783mg, Total Protein 27g.

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