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.
15m
PREP TIME
1hr 10m
COOK TIME
350
CALORIES
13
INGREDIENTS
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.
15m
PREP TIME
1hr 10m
COOK TIME
350
CALORIES
13
INGREDIENTS
Ingredients 6 Servings
- 1 cup dried heirloom black beans, such as Black Valentine, Black Turtle or Midnight Black Beans
- 1/2 cup dried heirloom lima beans, such as Henderson's Baby Lima, Giant White Lima or Christmas Lima
- 3 tablespoons olive oil, divided
- 1/2 cup finely chopped red bell pepper
- 1/4 cup finely chopped red onion
- 1 can (8 3/4 ounces) whole kernel corn, drained
- 2 tablespoons lime juice
- 1 1/4 teaspoons McCormick Gourmet™ All Natural Mexican Oregano, divided
- 3/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt, divided
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Cumin, divided
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper, divided
- 1/4 cup cornmeal
- 1 pound large sea scallops
INSTRUCTIONS
- 1 Soak and cook black beans and lima beans as directed on package until tender. Drain and set aside
- 2 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
- 3 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
- 4 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
NUTRITION INFORMATION
(per Serving)
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