Scallops and Succotash

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Nutritional Info
  • 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

View full nutritional breakdown of Scallops and Succotash calories by ingredient
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Delicious, healthy summer dish! Delicious, healthy summer dish!
Number of Servings: 4


    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


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: 4

Recipe submitted by SparkPeople user BADOGG88.

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