Succotash with Grilled Scallops and Parsley Drizzl
Category
Entrees - Maindishes
Sub
Category
None
Servings
4
Preptime
10 min
Ingredients
2 tsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 1/2 cups frozen corn kernels, thawed
1 10oz pkg frozen lima beans, thawed
1 medium zucchini (about 1/2 pound) quartered lengthwise and sliced
1 pint grape tomatoes, halved
1 1/4 lb large sea scallops (about 16)
1/4 tsp salt
1/4 tsp freshly ground pepper
1 Tbsp cider vinegar
1/4 cup chopped fresh basil leaves
Instructions
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 seaons them with 1/4 tsp of salt and 1/4 tsp 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 Tbsp EVOO
1 Tbsp fresh lemon juice
2 Tbsp water, as needed to slacken
Combine all ingredients in a blender and puree.
Originally Submitted
11/6/2009
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