Ingredients Jump to Instructions ↓

  1. 2 tsp olive oil

  2. 1 small onion, diced

  3. 2 cloves garlic, minced

  4. 4 ears corn, or 435g frozen corn kernels, thawed

  5. 280g frozen butter beans, thawed

  6. 1 medium courgette (about 225g) quartered lengthwise and sliced

  7. 400g tomatoes, halved

  8. 570g large sea scallops (about 16)

  9. 1/4; tsp salt

  10. 1/4; tsp freshly ground pepper

  11. 1 tbsp cider vinegar

  12. 8g chopped fresh basil leaves

  13. 30g lightly packed flat-leaf parsley leaves

  14. 2 tbsp extra-virgin olive oil

  15. 1 tbsp fresh lemon juice

  16. 2 tbsp water, as needed

Instructions Jump to Ingredients ↑

  1. Succotash with grilled scallops and parsley drizzle 1) If using ears of corn, cut the kernels off and set aside. Discard the cobs.

  2. 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, butter beans, courgette, and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.

  3. Spray a large nonstick skillet or grill pan with cooking spray, and preheat it over medium-high heat.

  4. 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.

  5. Stir the vinegar and basil into the succotash, season with additional salt and pepper, to taste, and serve topped with grilled scallops. Garnish with parsley drizzle.

  6. For the parsley drizzle:

  7. 1) Combine all ingredients in a blender and puree.


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