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Cornmeal Crusted Scallops with Heirloom Bean and Oregano Succotash

Aromatic oregano perfectly complements the nutty, earthy flavor of heirloom black beans and lima beans in this succotash. It serves as a colorful accompaniment to cornmeal crusted scallops.

Ingredients
Serves: 6
Directions
15 mins Prep time 1 hrs 10 mins Cook time
15 mins Prep time
1 hrs 10 mins Cook time
  • Soak and cook black beans and lima beans as directed on package until tender. Drain and set aside

  • Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add bell pepper and onion; cook and stir 1 minute or until slightly softened. Add cooked black beans and lima beans, corn, lime juice, 1 teaspoon of the oregano, 1/2 teaspoon of the sea salt, and 1/4 teaspoon each of the cumin and pepper; cook 1 minute or until heated through. Spoon succotash into medium bowl. Cover to keep warm

  • Mix cornmeal and remaining 1/4 teaspoon each oregano, sea salt, cumin and pepper in shallow dish. Pat scallops dry with paper towels. Coat scallops in cornmeal mixture

  • Heat remaining 2 tablespoons oil in same nonstick skillet on medium-high heat. Add scallops; cook 4 minutes or until crust is golden brown and scallops are opaque, turning once. To serve, spoon succotash onto serving plates. Arrange scallops over succotash

Cooking tip

To prepare with Canned Beans: Omit Step 1 and substitute 1 can (15 ounces) black beans, drained and rinsed, and 1 cup frozen baby lima beans, thawed, for the heirloom beans. Add to the skillet with the corn, lime juice and seasonings.

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Nutrition information

(Amount per serving)

  • Calories: 350Cholesterol: 27mg
  • Sodium: 474mgProtein: 25g
  • Total Fat: 10gFiber: 10g
  • Carbohydrate: 40g

Ratings & Reviews: 0

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