Aromatic oregano perfectly complements the nutty, earthy flavor of heirloom black beans and lima beans in this succotash. It serves as a colorful accompaniment to cornmeal crusted scallops.
15m
PREP TIME
1hr 10m
COOK TIME
350
CALORIES
13
INGREDIENTS
Servings: 6
Ingredients
- 1 cup dried heirloom black beans, such as Black Valentine, Black Turtle or Midnight Black Beans
- 1/2 cup dried heirloom lima beans, such as Henderson's Baby Lima, Giant White Lima or Christmas Lima
- 3 tablespoons olive oil, divided
- 1/2 cup finely chopped red bell pepper
- 1/4 cup finely chopped red onion
- 1 can (8 3/4 ounces) whole kernel corn, drained
- 2 tablespoons lime juice
- 1 1/4 teaspoons McCormick Gourmet™ All Natural Mexican Oregano, divided
- 3/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt, divided
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Cumin, divided
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper, divided
- 1/4 cup cornmeal
- 1 pound large sea scallops
INSTRUCTIONS
- 1 Soak and cook black beans and lima beans as directed on package until tender. Drain and set aside
- 2 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
- 3 Mix cornmeal and remaining 1/4 teaspoon each oregano, sea salt, cumin and pepper in shallow dish. Pat scallops dry with paper towels. Coat scallops in cornmeal mixture
- 4 Heat remaining 2 tablespoons oil in same nonstick skillet on medium-high heat. Add scallops; cook 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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