Succotash with Scallops
The corn and lima bean side dish boosts the fiber in this low-fat seafood dinner.
Ingredients
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2 teaspoons olive oil
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1 small onion, diced
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2 cloves garlic, minced
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2 1/2 cups frozen corn kernels, defrosted
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10 ounce package frozen lima beans
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1 medium zucchini (about 1/2 pound), quartered lengthwise and sliced
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1 pint grape tomatoes, halved
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1 1/4 pounds large sea scallops
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1/4 teaspoons salt
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1/4 teaspoons freshly ground black pepper, plus more to taste
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Cooking spray
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1 tablespoon cider vinegar
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1/4 cup chopped fresh basil
Directions
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.
Nutrition information
Calories 362, Total Fat 5 g, Saturated Fat 1 g, Carbohydrate 49 g, Fiber 9 g, Protein 34 g.
Percent Daily Values are based on a 2,000 calorie diet
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