Recipe courtesy of Ellie Krieger
Succotash with Grilled Scallops and Parsley Drizzle
20 min
10 min
4 servings (1 cup succotash; 4 scallops)

Nutrition Info

20 min
10 min
4 servings (1 cup succotash; 4 scallops)

Nutrition Info



  • 2 teaspoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 ears corn, or 2 1/2 cups frozen corn kernels, thawed
  • 1 (10-ounce) package frozen lima beans, thawed
  • 1 medium zucchini (about 1/2 pound) quartered lengthwise and sliced
  • 1 pint grape tomatoes, halved
  • 1 1/4 pounds large sea scallops (about 16)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon cider vinegar
  • 1/4 cup chopped fresh basil leaves
  • Parsley Drizzle, recipe follows
Parsley Drizzle:
  • 1 cup lightly packed flat-leaf parsley leaves
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons water, as needed to slacken


If using ears of corn, cut the kernels off and set aside. Discard the cobs.

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.

Parsley Drizzle:

Combine all ingredients in a blender and puree.

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