Name: Succotash with Grilled Scallops and Parsley Drizzle
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings (1 cup succotash; 4 scallops)
Cuisine: american
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; Parsley Drizzle, recipe follows; 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

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:

Yield: 1/2 cup

Combine all ingredients in a blender and puree.

On Tonight

Succotash with Grilled Scallops and Parsley Drizzle

Parsley Drizzle:

Parsley Drizzle:

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