Succotash with Grilled Scallops & Parsley Drizzle
Submitted by happyzhangbo
Summer succotash with fresh corn, lima beans, zucchini, and grape tomatoes topped with seared sea scallops and a bright parsley drizzle. A seasonal one-pan main that eats like a cookout on a plate.
YIELD
4 servingsPREP
9 minCOOK
14 minREADY
25 minThis is a summer-forward riff on succotash that takes the classic corn-and-bean side dish and turns it into dinner. Sweet corn cut straight off the cob, thawed lima beans, diced zucchini, and grape tomatoes saute together in a single skillet for about 7 minutes until everything is tender but still holding its shape.
The scallops sear in a separate hot grill pan, just 5 to 6 minutes with a single turn. That’s long enough for the outside to caramelize and the center to go opaque but not past. Scallops cook in heartbeats; leave them one minute too long and you end up with rubber pucks.
The parsley drizzle, a bright puree of flat-leaf parsley, olive oil, and lemon juice, cuts through the sweetness of the succotash and adds a fresh herbaceous finish that ties the whole plate together.
Pro Tips
- Pat the scallops bone-dry with paper towels before seasoning. Surface moisture prevents the crust from forming.
- Don’t move the scallops once they hit the hot pan. Let them develop a crust before flipping.
- Use fresh summer corn when possible. Frozen kernels work in a pinch but won’t pop the same way.
- Make the parsley drizzle in advance; it holds in the fridge for 2 days.
Variations
- Swap scallops for seared shrimp, seared salmon, or grilled chicken.
- Use edamame or fresh shelled fava beans in place of lima beans.
- Add crumbled bacon or chopped chorizo to the succotash for a meatier bite.
Ingredients
Directions
Parsley Drizzle, recipe follows
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 ¼ teaspoon of salt and ¼ 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.
Comments
