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Seared Scallops and Succotash

October 28, 2014 by Dawna Stone

Grown in deep ocean waters, meaty sea scallops are 1 to 2 inches in diameter and are best when quickly seared or grilled. Dry the scallops thoroughly, so they become crispy in the pan. If using fresh corn, remove the kernels from 1 to 2 ears.

Seared Scallops and Succotash
Servings
4
Servings
4
Seared Scallops and Succotash
Servings
4
Servings
4
Ingredients
  • 3cups water
  • 3/4cup fresh or frozen corn kernels
  • 1/2cup baby lima beans or edamame
  • 1cup quartered cherry tomatoes
  • 1 avocadopitted, peeled, and chopped
  • 1 red bell pepperchopped
  • 1/2cup chopped red onion
  • 1/4cup chopped fresh flat-leaf parsley
  • 4tablespoons extra virgin olive oildivided
  • juice of 1/2 lemon
  • 1 clove garlicchopped
  • sea salt
  • 1pound sea scallops
  • Ground black pepper
  • 2tablespoons chopped fresh chives
Servings:
Instructions
  1. In a medium saucepan, bring the water to a boil. Simmer the corn and lima beans or edamame for 3 minutes, or until tender. Drain. When cool, transfer to a large bowl and add the tomatoes, avocado, bell pepper, onion, and parsley.
  2. In a small bowl, whisk together 2 tablespoons of the oil, the lemon juice, garlic, and 1⁄4 teaspoon of salt. Drizzle the dressing over the vegetables and toss well. Taste and adjust the seasoning, if needed. Set aside.
  3. Pat the scallops dry with paper towels and then season with salt and pepper. In a large skillet over medium-high heat, heat the remaining 2 tablespoons oil until shimmering. Place the scallops at least 1" apart in the skillet and cook undisturbed for 2 minutes, or until the bottom edges are golden and they release easily. Gently turn the scallops and cook for 1 to 2 minutes, or until opaque on the inside and golden brown on the outside.
  4. Divide the succotash among 4 serving plates and top with the scallops. Sprinkle with the chives before serving.
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Filed Under: Healthy You! Recipes, Recipes

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