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Sunday BBQ: Grilled Scallops With Succotash

It's hard to beat properly cooked scallops: They possess the meatiness of steak while offering a melt-in-your-mouth consistency. Add the grill marks, and you have a caramelized flavor that is to die for.

These scallops, atop a bed of succotash, require only 10 minutes from start to finish! To make this ultra-quick recipe,

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Grilled Scallops With Succotash

Grilled Scallops With Succotash

Grilled Scallops With Succotash

Ingredients

  1. Parsley Drizzle
  2. 1 cup lightly packed flat-leaf parsley leaves
  3. 2 tablespoons extra-virgin olive oil
  4. 1 tablespoon fresh lemon juice
  5. 2 tablespoons water, as needed to slacken
  6. Scallops With Succotash
  7. 2 teaspoons olive oil
  8. 1 small onion, diced
  9. 2 cloves garlic, minced
  10. 4 ears corn, or 2 1/2 cups frozen corn kernels, thawed
  11. 10 ounces frozen lima beans, thawed
  12. 1 medium zucchini (about 1/2 pound) quartered lengthwise and sliced
  13. 1 pint grape tomatoes, halved
  14. 1 1/4 pounds large sea scallops (about 16)
  15. 1/4 teaspoon salt
  16. 1/4 teaspoon freshly ground pepper
  17. 1 tablespoon cider vinegar
  18. 1/4 cup chopped fresh basil leaves

Directions

  1. Make the parsley drizzle: Combine ingredients in a blender and purée to make 1/2 cup parsley drizzle.
  2. If using ears of corn, cut the kernels off and set aside. Discard the cobs.
  3. Heat the oil in a large skillet over medium heat.
  4. Add the onions and cook, stirring occasionally, until softened, about 2 minutes.
  5. Add the garlic and cook for 1 minute more.
  6. Stir in the corn, lima beans, zucchini, and tomatoes, and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.
  7. Spray a large nonstick skillet or grill pan with cooking spray, and preheat it over medium-high heat.
  8. 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.
  9. Stir the vinegar and basil into the succotash, season with additional salt and pepper, to taste, and serve topped with grilled scallops.
  10. Garnish with parsley drizzle.

Serves 4.

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