Cornmeal Crusted Scallops with Heirloom Bean and Oregano Succotash
Preparation Time: 15 minutes
Cook Time: 15 minutes
Makes 6 servings.
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.
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 Tbs 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 Tbs lime juice
1 1/4 tsp McCormick® Gourmet Collection Oregano Leaves, Mexican
3/4 tsp McCormick® Gourmet Collection Sicilian Sea Salt
1/2 tsp McCormick® Gourmet Collection Cumin, Ground
1/2 tsp McCormick® Gourmet Collection Black Pepper, Coarse Grind
1/4 cup cornmeal
1 lb large sea scallops
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, 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. Coat scallops in cornmeal mixture.
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.