FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

SEAFOOD RECIPESSCALLOP Recipes >  Cornmeal Crusted Scallops

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

CORNMEAL CRUSTED SCALLOPS WITH HEIRLOOM BEAN AND OREGANO SUCCOTASH

cornmeal crusted scallops

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Makes 6 servings.

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 (8¾ ounces) whole kernel corn, drained
• 2 tablespoons lime juice
• 1¼ teaspoons McCormick Gourmet Collection Mexican Oregano Leaves, divided
• 3/4 teaspoon McCormick Gourmet Collection Sicilian Sea Salt, divided
• 1/2 teaspoon McCormick Gourmet Collection Ground Cumin, divided
• 1/2 teaspoon McCormick Gourmet Collection Coarse Grind Black Pepper, divided
• 1/4 cup cornmeal
• 1 pound large sea scallops
 

Directions

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. Lightly coat scallops in cornmeal mixture.

4. 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.

    * 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.
     

Recipe from McCormick® - Spices & Seasonings
 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website. 
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages