Fish

Scallops and Succotash is for Dinner.

Scallops and Succotash takes 15 minutes to prepare.

Scallops and Succotash takes 15 minutes to cook.

Scallops and Succotash makes 4 servings.

The ingredients for Scallops and Succotash are:

2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 box frozen corn, thawed and drained
1 box frozen lima beans, thawed and drained
1 medium zucchini, quartered length wise and diced
1 pint grape tomatoes
1 lb large sea scallops
1/4 tsp salt
1/4 tsp pepper
1 tbsp cider vinegar
1 cup parsley
2 tbsp olive oil

Here is how you make Scallops and Succotash:

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. In the meantime, make the parsley drizzle. In a food processor, process the parsley, olive oil, vinegar, and 2 tbsp water. Set aside.Pour the drizzle in the succotash. Plate the succotash and top with scallops. Enjoy!Number of Servings: 4Recipe submitted by SparkPeople user BADOGG88.

The nutritional information for Scallops and Succotash is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 428.6

• Total Fat: 11.1 g
• Cholesterol: 37.4 mg
• Sodium: 347.0 mg
• Total Carbs: 57.5 g
• Dietary Fiber: 10.3 g
• Protein: 29.2 g

The dietary needs meet for Scallops and Succotash is Low Fat