Best Succotash With Scallops Recipes

SUCCOTASH WITH GRILLED SCALLOPS AND PARSLEY DRIZZLE

Succotash with Grilled Scallops and Parsley Drizzle image

Provided by Ellie Krieger

Time 20m

Yield 4 servings (1 cup succotash; 4 scallops)

Number Of Ingredients 17

Ingredients

2 teaspoons olive oil
1 small onion, diced
2 cloves garlic, minced
4 ears corn, or 2 1/2 cups frozen corn kernels, thawed
1 (10-ounce) package frozen lima beans, thawed
1 medium zucchini (about 1/2 pound) quartered lengthwise and sliced
1 pint grape tomatoes, halved
1 1/4 pounds large sea scallops (about 16)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon cider vinegar
1/4 cup chopped fresh basil leaves
Parsley Drizzle, recipe follows
1 cup lightly packed flat-leaf parsley leaves
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons water, as needed to slacken

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

SUCCOTASH WITH SEARED SCALLOPS

Succotash with Seared Scallops image

Succotash, a combination of corn kernels and beans with other vegetables, is one of many American Indian dishes early settlers gladly adopted. The version here serves as a delicious bed for seared sea scallops.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 11

Ingredients

3 tablespoons unsalted butter
1 large leek (white and pale-green parts only), halved lengthwise, cut into 1/2-inch-thick half-moons, and rinsed well
1 red bell pepper, cut into 1/2-inch cubes
1 box (10 ounces) frozen lima beans, thawed
6 ounces okra, trimmed and cut into 1/2-inch-thick rounds
3 cups fresh corn kernels (about 6 ears)
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh oregano or marjoram
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
24 sea scallops (about 2 pounds), tough muscles removed

Steps:

Melt butter in a large skillet over medium heat. Add leek; cook until softened, 2 to 3 minutes. Add bell pepper, lima beans, and okra; cook, stirring occasionally, until tender, about 6 minutes. Add corn; cook until just tender, about 2 minutes more. Stir in chives, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover to keep warm.
Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add scallops; cook (in batches, if necessary, to avoid crowding skillet), turning once, until golden and just translucent in centers, about 3 minutes per side. Serve scallops on top of succotash, and season with salt and pepper.