Cornmeal Crusted Scallops with Oregano Succotash Recipe


  • 1 cup dried black beans
  • 1/2 cup dried lima beans
  • 3 tbsp. olive oil, divided
  • 1/2 cup red bell pepper, finely-chopped
  • 1/4 cup red onion, finely-chopped
  • 1 can (8-3/4 oz.) whole kernel corn, drained
  • 2 tbsp. lime juice
  • 1-1/4 tsp. oregano leaves, divided
  • 3/4 tsp. Sicilian sea salt, divided
  • 1/2 tsp. ground cumin, divided
  • 1/2 tsp. coarse grind black pepper, divided
  • 1/4 cup cornmeal
  • 1 lb. large sea scallops


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 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 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 1/4 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.

Adapted from The Nibble