Cast-Iron Seared Sea Scallops with Red Pea Succotash & Charred Lemon Vinaigrette
When I moved from my grandmother's fragrant kitchen in Atlanta to the intense fine-dining lines of Charleston, mastering the cast-iron scallop sear was my absolute rite of passage. I must have cooked a thousand scallops before my chef finally gave me that silent, hard-earned nod of approval. This dish represents the exact moment my two culinary worlds collided. We take those perfectly golden, buttery scallops and rest them on top of a Sea Island red pea and sweet corn succotash that tastes purely of a late Southern summer. But here is where we push the tradition forward: I finish the plate with a charred lemon, crispy country ham, and fish sauce vinaigrette. The fish sauce is my little secret ingredient—it adds a pungent umami depth that echoes the smoky pork beautifully, bridging deep heritage comfort with an elevated coastal snap. What makes this recipe so incredibly special to me is how it honors the exact crops my ancestors grew, while applying the rigorous technique I fought so hard to perfect. To make this your own, do not stress if you cannot find Sea Island red peas; any fresh local field pea works beautifully. Just remember to get your favorite cast-iron skillet smoking hot before the scallops go in, and let the story of the ingredients do the talking.
Featured Recipe
Cast-Iron Seared Sea Scallops with Red Pea Succotash & Charred Lemon Vinaigrette
When I moved from my grandmother's kitchen in Atlanta to the fine-dining lines of Charleston, mastering the cast-iron scallop sear was my absolute rite of passage. This dish rests those perfectly golden, buttery scallops on top of a Sea Island red pea and sweet corn succotash that tastes purely of a Southern summer. Finished with a charred lemon, country ham, and fish sauce vinaigrette, it bridges deep heritage comfort with an elevated coastal snap.
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Timeline
Ingredients
- 1.5 lbs jumbo dry sea scallops(side muscle removed)
- 3/4 tsp kosher salt(divided)
- 1/4 tsp black pepper(freshly ground)
- 1 whole lemon(halved)
- 3 oz country ham(diced small)
- 4 tbsp olive oil(divided)
- 1 medium shallot(minced)
- 1/2 tsp fish sauce(adds deep umami)
- 1 cup sweet onion(diced, Vidalia if possible)
- 1/2 cup red bell pepper(diced)
- 1.5 cups fresh sweet corn kernels(from about 2 ears)
- 1.5 cups cooked Sea Island red peas(or field peas/black-eyed peas, rinsed)
- 1 tbsp grapeseed oil(or canola oil)
- 2 tbsp unsalted butter
- 3 sprigs fresh thyme
- 2 tbsp fresh parsley(chopped)
Instructions
- 1
Pat 1.5 lbs jumbo dry sea scallops completely dry with paper towels. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Leave them uncovered in the refrigerator while you prep the rest of your ingredients to ensure the surface dries out fully.
10 min
Tip: Moisture is the enemy of a good cast-iron sear. Take the time to dry them thoroughly.
- 2
Heat a large cast-iron skillet over medium-high heat. Cut 1 whole lemon in half and place cut-side down in the dry skillet. Sear until heavily charred and caramelized, about 3 minutes. Remove the halves and set them aside to cool slightly.
3 min
Tip: Charring the lemon mellows its harsh acidity and brings out a smoky sweetness.
- 3
Reduce the skillet heat to medium. Add 1 tbsp olive oil and 3 oz country ham. Render the ham slowly until it gets perfectly crispy and the fat has coated the bottom of the pan, about 5 minutes. Remove the crispy ham pieces with a slotted spoon and set them aside, leaving the savory fat in the skillet.
5 min
Tip: Keep the heat moderate here so the ham renders its fat without burning.
- 4
While the ham is rendering, carefully squeeze the charred lemon halves to collect the juice into a small bowl. Whisk that charred lemon juice together with 1 medium shallot (minced), 1/2 tsp fish sauce, and the remaining 3 tbsp olive oil to create your vinaigrette.
3 min
Tip: The fish sauce provides a background umami note that amplifies the coastal flavors of the scallops.
- 5
Return your attention to the skillet with the rendered ham fat. Add 1 cup sweet onion and 1/2 cup red bell pepper. Sauté until the onions are translucent and picking up all that smoky flavor from the ham fat, about 4 minutes.
4 min
Tip: Scrape up any browned bits from the country ham as the onions release their moisture.
- 6
Stir 1.5 cups fresh sweet corn kernels and 1.5 cups cooked Sea Island red peas into the skillet. Cook until just warmed through and the corn turns vibrant yellow. Season with the remaining 1/4 tsp kosher salt. Transfer this succotash to a serving bowl, cover to keep warm, and quickly wipe the cast-iron skillet completely clean with a paper towel.
4 min
Tip: Don't overcook the corn; you want it to retain a fresh summer crunch.
- 7
Place the wiped cast-iron skillet back over high heat until it is smoking hot. Add 1 tbsp grapeseed oil. Carefully place the seasoned scallops into the pan, ensuring they do not touch. Sear undisturbed until a deep, golden crust forms on the bottom, about 3 minutes.
3 min
Tip: Do not move the scallops once they hit the pan. Let the cast iron do its work.
- 8
Carefully flip the scallops. Immediately add 2 tbsp unsalted butter and 3 sprigs fresh thyme to the skillet. As the butter foams and turns nutty brown, tilt the pan and spoon the butter continuously over the scallops for 2 minutes until they are just cooked through and opaque.
2 min
Tip: Basting with brown butter gives the scallops a rich, nutty finish.
- 9
To serve, spoon a generous mound of the warm succotash onto plates. Top with the beautifully seared scallops. Drizzle the charred lemon vinaigrette over the top, then garnish with the reserved crispy country ham and 2 tbsp fresh parsley.
3 min
Tip: Serve immediately while the scallops are still warm from the pan.
Chef's Notes
The secret to a perfect scallop is patience and a bone-dry surface before it hits the cast iron. Don't be tempted to skip the fish sauce in the vinaigrette. My grandmama would have raised an eyebrow at it, but once you taste how it marries the coastal brininess of the scallop with the earthy, smoky notes of the country ham and red peas, you'll understand exactly why I do it. That tiny splash is the bridge between the old South and the new.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.