Recipe

Cornmeal Crusted Scallops With Heirloom Bean And Oregano Succatash Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 11 months ago 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 famil... More Prep:20m Cook:30m Servings:6	Mystic_rive
	very healthy hearty dish

heirloom beans with

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Ingredients

1 cup dried heirloom black beans

½ cup dried heirloom lima beans

3 tablespoons olive oil, divided

½ cup finely-chopped red bell pepper

¼ cup finely-chopped red onion

1 can (8¾ ounces) whole kernel corn, drained

2 tablespoons lime juice

1¼ teaspoons oregano leaves, divided

¾ teaspoon Sicilian sea salt, divided

½ teaspoon ground cumin, divided

½ teaspoon coarse grind black pepper,

divided

¼ cup cornmeal

1 pound large sea scallops

Directions

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.

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