Succotash with Scallops

The corn and lima bean side dish boosts the fiber in this low-fat seafood dinner.

Recipe from Fitness
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  • 2 teaspoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 1/2 cups frozen corn kernels, defrosted
  • 1 10 ounce package frozen lima beans
  • 1 medium zucchini (about 1/2 pound), quartered lengthwise and sliced
  • 1 pint grape tomatoes, halved
  • 1 1/4 pounds large sea scallops
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • Cooking spray
  • 1 tablespoon cider vinegar
  • 1/4 cup chopped fresh basil
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.
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 or line with foil and preheat over medium-high heat. Add scallops and cook until opaque, 5 to 6 minutes, turning once.
Stir vinegar and basil into the succotash, season with salt and pepper, and serve topped with grilled scallops.

nutrition information

Per Serving: cal. (kcal) 362, Fat, total (g) 5, sat. fat (g) 1, carb. (g) 49, fiber (g) 9, pro. (g) 34, Percent Daily Values are based on a 2,000 calorie diet
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