1 lb. Scallops, 10/20
Salt, to taste
2 tablespoons olive oil
2 garlic cloves, smashed and peeled
2 teaspoons grated lime zest
2 tablespoons fresh lime juice, divided
3 tablespoons unsalted butter
2 ears of corn, kernels cut off
1 cup cherry tomatoes, sliced
3 tablespoons fresh chives, chopped
Rinse the scallops under cold water. Pat dry with paper towels until they are completely dry. Season both sides of the scallops with salt.
In a large skillet over low heat, heat the oil and garlic. Sauté until the garlic is browned and fragrant, about 2 minutes, then use a slotted spoon to remove it.
Increase the heat to medium-high. When the skillet is very hot and the oil is shimmering, add the scallops, making sure not to overcrowd the skillet. Sear the scallops until they develop a golden crust, about 2 minutes, then flip and sear until they are barely opaque, about 2 minutes more. Transfer to a paper towel–lined plate.
Wipe out any burned areas on the pan, then return it to medium-high heat. Add 1 tablespoon lime juice and 2 tablespoons water to the pan and cook, scraping up any browned bits. Add the butter, corn, tomatoes, lime zest and a generous pinch of salt. Cook until the tomatoes give off their juices and the sauce thickens, about 4 minutes. Stir in the chives. Taste, adding more salt and lime juice if necessary. Spoon a generous helping of the corn succotash onto individual plates, top with the scallops and serve.