FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Cornmeal Crusted Scallops With Heirloom Bean And Oregano Succotash

Nutrition per serving    (USDA % daily values)
CAL
350
FAT
0%
CHOL
14%
SOD
32%

Comments

Add a comment

Ingredients for 6 servings

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™ Oregano, Mexican , divided

3/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt , divided

1/2 teaspoon McCormick Gourmet™ Cumin, Ground , divided

1/2 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground , divided

1/4 cup cornmeal

1 pound large sea scallops

You might also like

Chorizo-Crusted Scallops
Cook Taste Eat
Black And Orange Recipe: Poppy-Crusted Sea Scal...
Serious Eats
Hazelnut-Crusted Scallops
Coastal Living
Spice-Crusted Scallops With Crisp Capers
Food & Wine
Pan Seared Poppy Seed Crusted Bay Scallop Salad...
McCormick Gourmet
Cornmeal-Crusted Scallops With Mint Chimichurri
Cooking Light
Chile-Crusted Scallops With Mango-Papaya Salsa
Oxmoor House
Chile-Crusted Scallops With Cucumber Salad
Eating Well
Spinach & Frisée Salad With Tangerines & Corian...
Eating Well
Spice-Crusted Scallops
My Recipes