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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ITORO GOODNEWS
[email protected]I wouldn't recommend this recipe to anyone. It was a waste of time and money.
gabi contreras
[email protected]This recipe was a disaster! The scallops were overcooked and the succotash was mushy. The parsley drizzle was the only saving grace, but it wasn't enough to make up for the rest of the dish.
Akaraj Kaphle
[email protected]Overall, I thought this recipe was just okay. The scallops were cooked well, but the succotash was a bit bland. The parsley drizzle was a nice touch, but it didn't really make up for the other shortcomings.
Dee West
[email protected]I found this recipe to be a bit too time-consuming. The scallops took longer to cook than I expected, and the succotash was a bit bland. The parsley drizzle was a nice touch, but it didn't really make up for the other shortcomings.
Umer Faizan0
[email protected]This recipe was a bit too bland for my taste. The scallops were cooked well, but the succotash was lacking in flavor. The parsley drizzle didn't do much to help either.
Sharon Tomes
[email protected]I was pleasantly surprised by how much I enjoyed this dish. The scallops were cooked perfectly and the succotash was flavorful and colorful. The parsley drizzle added a nice touch of freshness. I would definitely recommend this recipe.
Mb Jamil
[email protected]This recipe was easy to follow and the results were fantastic! The scallops were tender and juicy, and the succotash was flavorful and colorful. The parsley drizzle added a nice touch of freshness. I will definitely be making this again.
Riaz Mahar
[email protected]Amazing recipe! The scallops were cooked perfectly and the succotash was delicious. I especially loved the parsley drizzle. It really brought the dish together.
Mathieu Brou Baah
[email protected]This succotash dish was a delicious and easy summer meal. The grilled scallops were succulent and the succotash was flavorful and colorful. The parsley drizzle added a nice touch of freshness. I would definitely recommend this recipe.
Joyce Umuhoza
[email protected]I tried this recipe last night and it was a hit! The scallops were cooked to perfection and the succotash was flavorful and colorful. The parsley drizzle added a nice finishing touch. I will definitely be making this again.
Harlims Ofomola
[email protected]This succotash with grilled scallops and parsley drizzle was an absolute delight! The flavors and textures were perfectly balanced, with the sweetness of the corn and lima beans complementing the savory scallops and the tangy parsley drizzle adding a