Succotash with Scallops

Contributed by Dave B. (Rockford, MI)


  • 2 tsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 1/2 c frozen corn kernels, defrosted
  • 1 10 oz. pkg frozen lima beans
  • 1 med. zucchini (about 1/2 lb), quartered lengthwise and sliced
  • 1 pt grape tomatoes, halved
  • 1 1/4 lb large sea scallops (about 16)
  • 1/4 tsp salt, plus more to taste
  • 1/4 tsp freshly ground black pepper, plus more to taste
  • cooking spray
  • 1 Tbsp cider vinegar
  • 1/4 c chopped fresh basil


  1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook 1 minute more. Stir in corn, lima beans, zucchini and tomatoes; cook, stirring occasionally, until vegetables are tender, about 7 minutes.
  2. Pat scallops dry and season with 1/4 tsp salt and 1/4 tsp pepper.
  3. Spray a large nonstick skillet or grill pan with cooking spray and preheat over medium-high heat. Add scallops and cook until opaque, 5 to 6 minutes, turning once.
  4. Stir vinegar and basil into the succotash, season with salt and pepper, and serve topped with grilled scallops.

Makes 4 serving, each contains 362 calories, 34 g protein, 49 g carbohydrate, 5 g fat (1 g saturated), 9 g fiber

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