Thursday, June 23, 2011

Scallops with Succotash and Parsley Drizzle

Scallops with Succotash and Parsley Drizzle
Servings: 4

4 ears of corn or 2 1/2 c. frozen corn kernels, thawed
2 tsp. olive oil
1 small onion, diced
2 cloves garlic, minced
1 10-ounce package frozen lima beans, thawed
1 medium zucchini, quartered lengthwise and thinly sliced across
1 pint grape tomatoes, cut in half
Cooking spray
1 1/4 lbs. large sea scallops (about 4 per serving)
Salt and pepper, to taste
1 Tbsp. cider vinegar
1/4 c. fresh basil, chopped

For the parsley drizzle:
1 c. lightly packed fresh parsley
2 Tbsp. olive oil
1 Tbsp. fresh lemon juice
2 Tbsp. water

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

Heat oil in a large skillet over medium heat. Add the onion and cook, stirring a few times, until softened, about 2 minutes. Add the garlic and cook for 1 minute. Stir in the corn, lima beans, zucchini and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.

Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Pat the scallops dry and sprinkle with salt and pepper. Set the scallops in the hot pan and cook until the insides are opaque, about 5 to 6 minutes, turning once.

Stir the vinegar and basil into the succotash and season with salt and pepper.

For the parsley drizzle:
Combine all ingredients in a blender and puree.

To serve:
Serve the seared scallops on top of the succotash, and top the scallops with parsley drizzle.

NOTES: We haven't tried this recipe yet.

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