Succotash With Scallops Recipes

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.

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.