Succotash with Grilled Scallops and Parsley Drizzle
- Level: Easy
- Yield: 4 servings (1 cup succotash; 4 scallops)
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- Nutritional Analysis
- Per Serving
- Calories
- 560 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 2 grams
- Sodium
- 790 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 8 grams
- Protein
- 61 grams
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
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
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
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.