Cornmeal Crusted Scallops With Heirloom Bean And Oregano Succatash
From mystic_river1 16 years ago
- 30 minutes to make
- Serves 6
Nutrition-dense beans, a comfort food, combine with a favorite flavor-intense herb, oregano, to create a tasty, antioxidant powerhouse. With so many beautiful heirloom bean varieties available online and at farmers markets, you can impress your family and friends with visual presentation as well as flavor Jan 6th is bean day. Read more Cornmeal-crusted scallops are beautiful on a bed of heirloom beans, accented with fresh oregano See less
Ingredients
- 1 cup dried heirloom black beans shopping list
- ½ cup dried heirloom lima beans shopping list
- 3 tablespoons olive oil, divided shopping list
- ½ cup finely-chopped red bell pepper shopping list
- ¼ cup finely-chopped red onion shopping list
- 1 can (8¾ ounces) whole kernel corn, drained shopping list
- 2 tablespoons lime juice shopping list
- 1¼ teaspoons oregano leaves, divided shopping list
- ¾ teaspoon Sicilian sea salt, divided shopping list
- ½ teaspoon ground cumin, divided shopping list
- ½ teaspoon coarse grind black pepper, shopping list
- divided shopping list
- ¼ cup cornmeal shopping list
- 1 pound large sea scallops shopping list
How to make it
- To prepare with canned beans: Omit step 1 and substitute 1 can (15 ounces) black beans, drained and rinsed, and 1 cup frozen baby lima beans, thawed, for the heirloom beans. Add to the skillet with the corn, lime juice and seasonings.
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- Preparation
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- Soak and cook black beans and lima beans as directed on package until tender. Drain and set aside.
- Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat.
- Add bell pepper and onion; cook and stir 1 minute or until slightly softened.
- Add cooked black beans and lima beans, corn, lime juice, 1 teaspoon of the oregano, 1/2 teaspoon of the sea salt, and 1/4 teaspoon each of the cumin and pepper; cook 1 minute or until heated through.
- Spoon succotash into medium bowl. Cover to keep warm.
- Mix cornmeal and remaining ¼ teaspoon each oregano, sea salt, cumin and pepper in shallow dish.
- Pat scallops dry with paper towels.
- Lightly coat scallops in cornmeal mixture.
- Heat remaining 2 tablespoons oil in same nonstick skillet on medium-high heat.
- Add scallops; cook 3-4 minutes or until crust is golden brown and scallops are opaque, turning once.
- To serve, spoon succotash onto serving plates.
- Arrange scallops over succotash.
heirloom beans with oregano
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The Rating
Reviewed by 2 people-
I hope you dont have many more recipes I will be here all nite!
beethovens5th
in loved it
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