RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2167
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| Recipe Name: |
Succotash with Grilled Scallops and Parsley Drizzle |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-01
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
Yes |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.95
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Teaspoons oil, olive
1.25 Pounds scallops, sea
1 Tablespoon vinegar, cider
0.25 Teaspoon basil, fresh chopped
1 Cup parsley, flat-leaf lightly packed
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Directions:
Combine parsley, extra-virgin olive oil, lemon juice and water in a blender and puree.
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.
Stir the vinegar and basil into the succotash, season with additional salt and pepper, to taste, and serve topped with grilled scallops. Garnish with Parsley Drizzle. |
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| Nutrition per Serving: |
| Calories: |
358 |
Total Carbs: |
31.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
45.0 |
Fat: |
9.4 |
Protein: |
32.13 |
| Fiber: |
6.51 |
Sodium: |
287.59 |
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