Succotash with Grilled Scallops and Parsley Drizzle
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 ⓘ
Instructions
- Parsley Drizzle, recipe follows
- If using ears of corn, cut the kernels off and set aside.
- Discard the cobs.
- Heat the oil in a large skillet over medium heat.
- Add the onions and cook, stirring occasionally, until softened, about 2 minutes.
- Add the garlic and cook for 1 minute more.
- Stir in the corn, lima beans, zucchini, and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.
- Spray a large nonstick skillet or grill pan with cooking spray, and preheat it over medium-high heat.
- In the meantime, prepare the scallops.
- Pat them dry and season them with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
- Add the scallops and cook until the inside is opaque, 5 to 6 minutes, turning once.
- Stir the vinegar and basil into the succotash, season with additional salt and pepper, to taste, and serve topped with grilled scallops.
- Garnish with Parsley Drizzle.
Nutrition & Diet Analysis (per serving)
561
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).