Scallop & Succotash
Prep Time
10 mins
Cook Time
10 mins
Course: Main Course
Cuisine: American
Keyword: easy dinner ideas, garden fresh, healthy
Servings: 4 servings
Author: Ella @
  • 1 pound scallops
  • 4 tablespoons olive oil, divided
  • 4 ears of corn, cut from cob
  • 1 small onion, chopped
  • 1 medium green pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 can black beans, rinse and drain
  • 2 tablespoons fresh parsley, chopped
  • Salt and Pepper, to taste
  • 1/4 cup fresh basil, chopped
  1. Rinse scallops and dry thoroughly. Salt and pepper; set aside.
  2. 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.
  3. Add the tomatoes and cook until tender, about 2-3 minutes. Remove from heat.
  4. Stir in the beans and basil and season with more salt and pepper, if needed.
  5. 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.
  6. Sprinkle with parsley and serve.