Scallop & Succotash
easy dinner ideas, garden fresh, healthy
Ella @ thewackyspoon.com
ears of corn,
cut from cob
medium green pepper,
can black beans,
rinse and drain
Salt and Pepper,
Rinse scallops and dry thoroughly. Salt and pepper; set aside.
Heat oil in a large skillet. Add the onion, peppers, and corn and season with the salt and pepper and cook for 7 -8 minutes, or until tender.
Add the tomatoes and cook until tender, about 2-3 minutes. Remove from heat.
Stir in the beans and basil and season with more salt and pepper, if needed.
Clean the skillet with a paper-towel. Heat another tablespoon of olive oil in the pan. Add the scallops and heat for 4-5 minutes, turn and cook the other side for another 4 minutes.
Sprinkle with parsley and serve.