Succotash with Grilled Scallops and Parsley Drizzle
Total:
20 min
Active:
10 min
Yield:
4 servings (1 cup succotash; 4 scallops)
Level:
Easy

Nutrition Info

Healthy
Total:
20 min
Active:
10 min
Yield:
4 servings (1 cup succotash; 4 scallops)
Level:
Easy

Nutrition Info

Healthy

Ingredients

Parsley Drizzle:

Directions

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.

Parsley Drizzle:

Combine all ingredients in a blender and puree.

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