Succotash with Grilled Scallops and Parsley Drizzle

Show: Healthy Appetite with Ellie Krieger Episode: Menu of the Day

Rated: 4 stars out of 5Rate itRead users' reviews (28)

RECIPE
COMMENTS & REVIEWS(28)

Cook Time:
10 min
Level:
Easy
Yield:
4 servings (1 cup succotash; 4 scallops)

Times:

Prep: 10 min
Inactive Prep: --
Cook: 10 min
Total:: 20 min

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Ingredients

2 teaspoons olive oil
1 small onion, diced
2 cloves garlic, minced
4 ears corn, or 2 1/2 cups frozen corn kernels, thawed
1 (10-ounce) package frozen lima beans, thawed
1 medium zucchini (about 1/2 pound) quartered lengthwise and sliced
1 pint grape tomatoes, halved
1 1/4 pounds large sea scallops (about 16)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon cider vinegar
1/4 cup chopped fresh basil leaves

Directions

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.

Parsley Drizzle:

1 cup lightly packed flat-leaf parsley leaves
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons water, as needed to slacken

Combine all ingredients in a blender and puree.

Yield: 1/2 cup

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Comments & Reviews

recipe Succotash with Grilled Scallops and Parsley Drizzle
Jennifer Orlando, FL 11-18-2009
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Yummy!
Rated: 5 stars out of 5

This is an easy and healthy recipe (especially for being a college student)! A favorite recipe for my boyfriend and I!
recipe Succotash with Grilled Scallops and Parsley Drizzle
Dianne Marshfield, MA 11-13-2009
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cidar vinigar was horrible in the succotash
Rated: 1 stars out of 5

I cooked the scallops in a non stick pan sprayed with OLivio spray and they were excellent, The succotash looked so pretty,... but when I added the cider vinigar it ruined the flavor. It was so strong and horrible tasting. Read more
recipe Succotash with Grilled Scallops and Parsley Drizzle
C Iowa City, IA 10-31-2009
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Bland
Rated: 2 stars out of 5

As I was making this recipe, everything looked and smelled delicious. However, I wasn't able to eat much of it because it... was so bland! I tried adding a few other spices to it, but nothing could save this dishRead more
recipe Succotash with Grilled Scallops and Parsley Drizzle
Cori chicago, IL 08-22-2009
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Try Basil
Rated: 4 stars out of 5

Made a basil drizzle instead of the parsley; adds a much brighter and less grassy flavor.
recipe Succotash with Grilled Scallops and Parsley Drizzle
Dana Boston, MA 07-29-2009
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Easy and Delicious
Rated: 4 stars out of 5

I thought that this was a great recipe. I did add more lemon to the drizzle and a little more cider vinegar to the succatash.... Also, I used half shrimp and half scallops to save some cash. Overall, though, I thought that this was both tasty and east. Read more
recipe Succotash with Grilled Scallops and Parsley Drizzle
Andrea Naugatuck, CT 07-07-2009
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Not So Good....
Rated: 2 stars out of 5

I am really amazed to see this recipe with such high ratings! The "parsley drizzle" was terrible...I did indeed taste bitter... and "grassy" Not much flavor in the vegtables unless you added tons of salt and pepper. The scallops were tasty though. Probably not a recipe I would make again. Sorry...Read more