Summer Succotash and Seared Scallops

Posted on 03. Jun, 2012 by in Comfort Food

Because I am so excited about sweet white organic summer corn I made a succotash with lima beans, zucchini and tomatoes as a bed for seared scallops. This dish is easy and fast.

  • 2.5 cups of raw kernels shaved off the cob
  • 1 onion diced (about one cup)
  • 2 cloves garlic pressed
  • 1 10 oz package lima beans or edamame
  • 1 medium zuke diced (about one cup)
  • 1 pint cherry tomatoes cut in half
  • 1T apple cider vinegar
  • 1/2 cup chopped basil
  • salt and pepper


  • 12-16 large scallops
  • salt
  • 1 cup parsley
  • 2T olive oil
  • 1T lemon juice
  • 2T water
  • red pepper flakes
Heat oil in a large skillet and add onion. Saute about 3 minutes until soft and add garlic. Stir and add in corn, lima beans, zuke, tomatoes and cook about 5 minutes till tender. Heat another nonstick or cast iron pan until hot, add oil, reduce heat to medium and sear scallops about 5 minutes turning once. Puree the parsley, olive oil, lemon juice and water in a blender till smooth and add a pinch of red pepper flakes. Serve the scallops on a bed of succotash with the parsley drizzle.

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