SUCCOTASH WITH GRILLED SCALLOPS AND PARSLEY DRIZZLE
Provided by Ellie Krieger
Categories side-dish
Time 20m
Yield 4 servings (1 cup succotash; 4 scallops)
Number Of Ingredients 17
Steps:
- 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.
- Combine all ingredients in a blender and puree.
Nutrition Facts : Calories 560 calorie, Fat 13 grams, SaturatedFat 2 grams, Sodium 790 milligrams, Carbohydrate 51 grams, Fiber 8 grams, Protein 61 grams
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pyare A
pa@gmail.com5 stars! This recipe was a winner!
Cindy Wangu
wc100@yahoo.comI would highly recommend this recipe to anyone who loves seafood and vegetables. It's a delicious and healthy dish that's perfect for any occasion.
Andrew Cook
ca@gmail.comThis dish is a perfect balance of flavors and textures. The grilled scallops are smoky and succulent, the vegetables are crisp and colorful, and the parsley drizzle adds a bright, herbaceous note.
Michelene Swartz
michelene.swartz@hotmail.comI'm so glad I found this recipe. It's a great way to use up leftover vegetables.
Aquila Coetzee
aquila-c@hotmail.comI'm always looking for new and exciting recipes, and this one definitely fits the bill. It's unique, delicious, and visually appealing.
Tea Goisashvili
teag@hotmail.co.ukThis dish exceeded my expectations. It was even better than I had imagined.
Taylor Smith
smith-taylor@aol.comI'm not a big fan of succotash, but this recipe changed my mind. It was so good!
Audrey Valdez
v_a@gmail.comThis recipe is a keeper! I'll definitely be making it again soon.
Dx Arman
darman@hotmail.comI made this for my family and they loved it! Even my picky kids ate it all up.
virginia yuretich
yuretich-virginia86@hotmail.comThis dish is perfect for a summer cookout. It's light and refreshing, yet still packed with flavor.
Jay Moreno
m.j96@hotmail.comThe succotash was easy to make and didn't require any special ingredients. I had everything I needed in my pantry.
Lamont Winters
l17@gmail.comI love how versatile this recipe is. I've tried it with different types of seafood and vegetables, and it always turns out amazing.
MC Miliki
m-m36@hotmail.comThis dish was a hit at my last dinner party. Everyone raved about the unique flavors and beautiful presentation.
Maxamed siyaad
m_s16@aol.comI followed the recipe to the letter and the results were stunning. The scallops were cooked to perfection, the vegetables were crisp and colorful, and the parsley drizzle added an elegant touch.
Intizar Khan
i_khan11@gmail.comThis succotash dish was an absolute delight! The combination of grilled scallops, fresh vegetables, and flavorful herbs created a symphony of flavors that tantalized my taste buds.