Succotash with Grilled Scallops and Parsley Drizzle

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This recipe is so delish! I used frozen baby lima beans and corn. I also made the drizzle with the basil (I like it more than parsley and made 3x what the recipe calls for.

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I made this recipe tonight, wow ! What a yummy dish, veggies would have been good on thier own as a side. The scallops were $15 a pound so I used shrimp instead.
This one's going into the rotation.

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All I can say, is this is something to write home about, especially with fresh vegetables. I have made it several times, and the vegetables would even be good by themselves as a side dish.

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I thought this recipe was great. Like some of the other reviewers I was not thrilled with the consistency of the parsley drizzle so instead of serving over the scallops I used it in the succotash and it added additional great flavor and color. Also I used a frozen southwest corn mix which had additional onion and red and green pepper which also went well with the rest of the dish.

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I loved this dish.

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Easy and very tasty! My wife does not like parsley so I used basil instead for the drizzle and did not add any extra to the veggies.

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This was easy and fresh and wonderfuly delicious.
THe leftover succotash was a great work lunch the next day!!

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I gave this 5 stars because it meets my 5 star criteria....quick, easy, healthy, cheap and delicious. I made ths recipe for 2 so I cut everything in half. The KEY to the flavor is the cidar vinegar and the parsley drizzle. Otherwise it will be very boring. Caution: when I halved the parsley drizzle recipe, it was too small for even my small food processor to blend so it was not really a drizzle. I just spread it out on the scallops as best I could but the fresh parsley taste accented by the lemon juice was absolutely key to the freshness of the dish.

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This was a really good summer dish. Use only fresh veggie ingredients. Fresh corn is really key to it's vibrancy, don't go canned if possible. I replaced the canned beans with fresh fava beans. More work to peel those suckers, but worth it. Also, after I sauteed the scallops in a separate pan I noticed this gorgeous fond that I couldn't let go to waste. Deglaze that with the cider vinegar or some dry white wine and add that to the succotash. That way the whole succotash gets infused with that scallopy goodness. You can replace a lot of these veggies with whatever you prefer, as long as it's fresh, skip the canned stuff. Shrimp or fish would also work as the protein for this dish.

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LOVE IT!!! Fast too. Use Cherry tomatoe instead of grape.