Succotash with Grilled Scallops and Parsley Drizzle

Name: Succotash with Grilled Scallops and Parsley Drizzle
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Southern
Ingredients: 1 Tbsp cider vinegar; 4 ears corn, or 2 1/2 cups frozen corn kernels, thawed; 237 milliliters lightly packed flat-leaf parsley leaves; 59 milliliters chopped fresh basil leaves; 2 cloves garlic, minced; 1 pint grape tomatoes, halved; 1 Tbsp fresh lemon juice; 283 grams package frozen lima beans, thawed; 2 Tbsps extra-virgin olive oil; 2 teaspoons olive oil; 1 small onion, diced; 0 teaspoons freshly ground pepper; 0 teaspoons salt; 567 grams sea scallops (about 16); 2 Tbsps water, as needed to slacken; 227 grams medium zucchini (about quartered lengthwise and sliced

The recipe Succotash with Grilled Scallops and Parsley Drizzle could satisfy your Southern craving in approximately 20 minutes. This recipe covers 25% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegan recipe has 290 calories, 11g of protein, and 11g of fat per serving. This recipe serves 4. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up lima beans, sea scallops, lightly flat-leaf parsley leaves, and a few other things to make it today.

Instructions

If using ears of corn, cut the kernels off and set aside. Discard the cobs.

Ingredients you will need

Corn On The Cob

Heat the oil in a large skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onions and cook, stirring occasionally, until softened, about 2 minutes.

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Onion

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.

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Lima Beans

Vegetable

Tomato

Zucchini

Garlic

Corn

Spray a large nonstick skillet or grill pan with cooking spray, and preheat it over medium-high heat.

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Cooking Spray

Equipment you will use

Grill Pan

Frying Pan

In the meantime, prepare the scallops. Pat them dry and season them with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.

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Scallops

Pepper

Salt

Add the scallops and cook until the inside is opaque, 5 to 6 minutes, turning once.

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Scallops

Stir the vinegar and basil into the succotash, season with additional salt and pepper, to taste, and serve topped with grilled scallops.

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Salt And Pepper

Scallops

Vinegar

Basil

Garnish with Parsley

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Parsley

Drizzle.

Combine all ingredients in a blender and puree.

Equipment you will use

Blender

Equipment

Frying Pan

Grill Pan

Blender

Ingredients

Servings:

1Tbsp

cider vinegar 4

ears corn, or 2 1/2 cups frozen corn kernels, thawed 237milliliters

lightly packed flat-leaf parsley leaves 59milliliters

chopped fresh basil leaves 2cloves

garlic, minced 1pint

grape tomatoes, halved 1Tbsp

fresh lemon juice 283grams

package frozen lima beans, thawed 2Tbsps

extra-virgin olive oil 2teaspoons

olive oil 1small

onion, diced 0teaspoons

freshly ground pepper 0teaspoons

salt 567grams

sea scallops (about 16)2Tbsps

water, as needed to slacken 227grams

medium zucchini (about quartered lengthwise and sliced

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Chateau Ste. Michelle Riesling with a 4.4 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.