The Healthy Heart Cookbook

Succotash with Scallops

Makes: 4 servings

• 2 teaspoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 1/2 cups frozen corn kernels, defrosted
• 10-ounce package frozen lima beans
• 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 black pepper, plus more to taste
• Cooking spray
• 1 tablespoon cider vinegar
• 1/4 cup chopped fresh basil

1. To make succotash, heat oil in a large skillet over medium heat. Add onion and let cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook 1 minute more. Stir in corn, lima beans, zucchini, and tomatoes; cook, stirring occasionally, until vegetables are tender, about 7 minutes.
2. In the meantime, pat scallops dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spray a large nonstick skillet or grill pan with cooking spray and preheat over medium-high heat. Add scallops and cook until opaque, 5 to 6 minutes, turning once.
3. Stir vinegar and basil into the succotash, season with salt and pepper, and serve topped with grilled scallops.

Nutritional Information

Per serving: 362 calories, 34g protein, 49g carbohydrate, 5g fat (1g saturated), 9g fiber