Succotash with Grilled Scallops and Parsley Drizzle Recipe

Name: Succotash with Grilled Scallops and Parsley Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 small onions diced; 2 cloves garlic minced; 4 each corn ears; 10 ounces lima beans frozen, thawed; 1 medium zucchini quartered lengthwise and sliced, about 1/2 pound; 1 pint tomatoes grape, halved; 1 1/4 pounds sea scallops large, about 16 ounces; 1/4 teaspoon salt; 1/4 teaspoon black pepper freshly ground; 1 tablespoon apple cider vinegar; 1/4 cup basil leaves, fresh and chopped; 1 cup parsley leaves lightly packed, flat-leaf; 2 tablespoons olive oil, extra-virgin; 1 tablespoon lemon juice fresh; 2 tablespoons water as needed to slacken

Servings: persons

2 teaspoons olive oil
1 small onions diced
2 cloves garlic minced
4 each corn ears
10 ounces lima beans frozen, thawed
1 medium zucchini quartered lengthwise and sliced, about 1/2 pound
1 pint tomatoes grape, halved
1 1/4 pounds sea scallops large, about 16 ounces
1/4 teaspoon salt
1/4 teaspoon black pepper freshly ground
1 tablespoon apple cider vinegar
1/4 cup basil leaves, fresh and chopped
1 cup parsley leaves lightly packed, flat-leaf
2 tablespoons olive oil, extra-virgin
1 tablespoon lemon juice fresh
2 tablespoons water as needed to slacken

1
Parsley Drizzle, recipe follows
2
If using ears of corn, cut the kernels off and set aside.
3
Discard the cobs.
4
Heat the oil in a large skillet over medium heat.
5
Add the onions and cook, stirring occasionally, until softened, about 2 minutes.
6
Add the garlic and cook for 1 minute more.
7
Stir in the corn, lima beans, zucchini, and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.
8
Spray a large nonstick skillet or grill pan with cooking spray, and preheat it over medium-high heat.
9
In the meantime, prepare the scallops.
10
Pat them dry and season them with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
11
Add the scallops and cook until the inside is opaque, 5 to 6 minutes, turning once.
12
Stir the vinegar and basil into the succotash, season with additional salt and pepper, to taste, and serve topped with grilled scallops.
13
Garnish with Parsley Drizzle.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 small onions diced, 2 cloves garlic minced, 4 each corn ears, and more.

Yes, Succotash with Grilled Scallops and Parsley Drizzle falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Succotash with Grilled Scallops and Parsley Drizzle

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