SUCCOTASH WITH SCALLOPS

SUCCOTASH WITH SCALLOPS image

Yield 2 servings

Number Of Ingredients 13

Previous Next

1 teaspoons olive oil
1/2 small onion, diced
1 cloves garlic, minced
1 1/4 cups frozen corn kernels (defrosted)
5-ounce package frozen lima beans
1 small zucchini (quartered lengthwise and sliced)
1/2 pint grape tomatoes (halved)
1/2 pounds large sea scallops (about 8)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/2 tablespoon cider vinegar
1/4 cup chopped fresh basil

Steps:

1. To make succotash, heat oil in a large skillet over medium heat. Add onion and let 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. In the meantime, pat scallops dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. 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. 3. Stir vinegar and basil into the succotash, season with salt and pepper, and serve topped with grilled scallops. Per serving: 362 calories, 34g protein, 49g carbohydrate, 5g fat (1g saturated), 9g fiber