Succotash with Grilled Scallops & Parsley Drizzle
.
Yield
4 servingsPrep
9 minCook
14 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| 1 | small |
onions
diced |
|
| 2 | cloves |
garlic
minced |
|
| 4 | each |
corn
ears |
*
|
| 10 | ounces |
lima beans
frozen, thawed |
|
| 1 | medium |
zucchini
quartered lengthwise and sliced, about 1/2 pound |
|
| 1 | pint |
tomatoes
grape, halved |
*
|
| 1 ¼ | pounds |
sea scallops
large, about 16 ounces |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | tablespoon |
apple cider vinegar
|
|
| ¼ | cup |
basil
leaves, fresh and chopped |
*
|
| Parsley drizzle | |||
| 1 | cup |
parsley leaves
lightly packed, flat-leaf |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 2 | tablespoons |
water
as needed to slacken |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 1 | small |
onions
diced |
|
| 2 | cloves |
garlic
minced |
|
| 4 | each |
corn
ears |
*
|
| 289 | ml/g |
lima beans
frozen, thawed |
|
| 1 | medium |
zucchini
quartered lengthwise and sliced, about 1/2 pound |
|
| 473 | ml |
tomatoes
grape, halved |
*
|
| 567 | g |
sea scallops
large, about 16 ounces |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 15 | ml |
apple cider vinegar
|
|
| 59 | ml |
basil
leaves, fresh and chopped |
*
|
| Parsley drizzle: | |||
| 237 | ml |
parsley leaves
lightly packed, flat-leaf |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
lemon juice
fresh |
|
| 3E+1 | ml |
water
as needed to slacken |
|
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.
