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.

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 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.

Succotash With Scallops

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