Succotash With Scallops Recipe

Name: Succotash With Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoons olive oil; 1/2 small onion, diced; 1 cloves garlic, minced; 1 1/4 cups frozen corn kernels (defrosted); 5-ounce package frozen lima beans; 1 small zucchini (quartered lengthwise and sliced); 1/2 pint grape tomatoes (halved); 1/2 pounds large sea scallops (about 8); 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Cooking spray; 1/2 tablespoon cider vinegar; 1/4 cup chopped fresh basil

Servings: persons

1 teaspoons olive oil
1/2 small onion, diced
1 cloves garlic, minced
1 1/4 cups frozen corn kernels (defrosted)
5-ounce package frozen lima beans
1 small zucchini (quartered lengthwise and sliced)
1/2 pint grape tomatoes (halved)
1/2 pounds large sea scallops (about 8)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/2 tablespoon cider vinegar
1/4 cup chopped fresh basil

1
1. To make succotash, heat oil in a large skillet over medium heat. Add onion and let cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook 1 minute more. Stir in corn, lima beans, zucchini, and tomatoes; cook, stirring occasionally, until vegetables are tender, about 7 minutes.
2
2. In the meantime, pat scallops dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spray a large nonstick skillet or grill pan with cooking spray and preheat over medium-high heat. Add scallops and cook until opaque, 5 to 6 minutes, turning once.
3
3. Stir vinegar and basil into the succotash, season with salt and pepper, and serve topped with grilled scallops.
4
Per serving: 362 calories, 34g protein, 49g carbohydrate, 5g fat (1g saturated), 9g fiber

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 teaspoons olive oil, 1/2 small onion, diced, 1 cloves garlic, minced, 1 1/4 cups frozen corn kernels (defrosted), and more.

Yes, Succotash With Scallops 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.

That's it — enjoy your meal!

Succotash With Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions