Cornmeal-crusted scallops are beautiful on a bed of heirloom beans, accented with fresh oregano. Photo courtesy of McCormick & Company.
Last Updated October 2018
Recipe: Cornmeal Crusted Scallops
With Heirloom Bean And Oregano Succotash
Nutrition-dense beans, a comfort food, combine with a favorite flavor-intense herb, oregano, to create a tasty, antioxidant powerhouse.
With so many beautiful heirloom bean varieties available online and at farmers markets, you can impress your family and friends with visual presentation as well as flavor. We like to keep them in pretty bowls as table decoration, as shown in the photo below; and they look just beautiful in glass canisters.
But don’t just buy them to enjoy their beauty: Enjoy this recipe for Cornmeal Crusted Scallops with Heirloom Bean and Oregano Succotash. We think it will become a family favorite. Beans and oregano are one of McCormick’s 10 flavor trends for 2008. See the other flavor trends.
Ingredients For 6 Servings
- 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,
- ¼ cup cornmeal
- 1 pound 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 heirloom beans. Add to the skillet with the corn, lime juice and seasonings.
SOAK and cook the black beans and lima beans as directed on the package, until tender. Drain and set aside.
HEAT 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add the bell pepper and onion; cook and stir 1 minute or until slightly softened. Add the 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 the succotash into a medium bowl. Cover to keep warm.
MIX the cornmeal and remaining ¼ teaspoon each of oregano, sea salt, cumin and pepper in shallow dish. Pat scallops dry with paper towels. Lightly coat scallops in cornmeal mixture.
HEAT the remaining 2 tablespoons of oil in the same nonstick skillet on medium-high heat. Add the scallops; cook 3-4 minutes or until the crust is golden brown and the scallops are opaque, turning once. To serve, spoon the succotash onto serving plates. Arrange the scallops over the succotash.
Recipe © McCormick & Company, Inc. Other material © Copyright 2005-
Lifestyle Direct, Inc. All rights reserved. Images are the copyright of their respective owners.