It's National Fried Scallops Day!

It's Fried Scallops Day! Combining fresh seafood with hearty black beans and oregano makes this dish a winner...and a trend-setter! Beans and Oregano were listed as McCormick's top ten flavor pairings, so you know it must be good. Try out this recipe, courtesy of www.thenibble.com, and let us know if it makes your favorite dish list!

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.

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, ½ teaspoon of the sea salt, and ¼ teaspoon each of the cumin and pepper; cook 1 minute or until heated through. Spoon succotash into medium bowl. Cover to keep warm.