Ingredients:

Succotash

• Vegetable oil
• 8 oz Idaho® red potatoes, cubed
• 3 strips bacon, diced
• 3 cloves garlic, minced
• 1/2 cup frozen lima beans
• 1/2 cup frozen corn
• 1/2 cup cherry tomatoes, cut in half
• 1 tablespoon chives, chopped
• 1/4 teaspoon salt, more if needed

Garlic Butter Scallops

• 6 large scallops
• 3 tablespoons butter
• 4 cloves garlic, smashed

Directions:

Succotash

1. Add vegetable oil and heat skillet over medium-high heat. Add potatoes to skillet and sauté. Once potatoes are brown and crispy on the outside and soft on the inside, remove from skillet and set aside.
2. Add chopped bacon to the same skillet and cook until slightly crispy, stirring occasionally.
3. Once the bacon is cooked, add minced garlic, frozen lima beans, and frozen corn. 
4. Once lima beans and corn are heated through, add cooked potatoes back to the pan with the cherry tomatoes and chives. Sauté for 30 seconds and season with salt.
5. Remove from skillet and set aside.

Garlic Butter Scallops

1. Pat scallops dry.
2. Heat skillet over medium heat. If using the same skillet used for succotash wipe clean with a paper towel and then add butter. 
3. When butter is melted and bubbly, add smashed garlic. Sear scallops on one side for 2 to 3 minutes or until golden brown. Flip scallops and sear the other side for 2 to 3 minutes, or until scallops are cooked and no longer translucent on the inside. Be careful not to overcook!

Combine and Serve

1. Divide succotash between two plates then place 3 scallops on top of each.
2. Serve and enjoy!