Roasted Corn Lime and Cilantro Succotash and Scallops
Bright, fresh, and irresistibly flavorful, this Roasted Corn Lime and Cilantro Succotash with Scallops is a vibrant dish that combines smoky, charred corn with zesty lime, aromatic cilantro, and colorful vegetables for a lively succotash base. Juicy, golden-seared scallops perfectly complement the fresh medley, making this a restaurant-quality meal that's just as stunning as it is satisfying. The recipe features simple grilling and stovetop techniques to create layers of flavor, while the lime juice and zest provide a tangy twist that elevates every bite. Ready in just 40 minutes, this dish is ideal for summer dinners or special occasions. Serve warm with a garnish of fresh cilantro and lime wedges for a delightful presentation! Keywords: roasted corn succotash, scallops recipe, lime and cilantro, summer dinner ideas, easy seafood recipes.
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Recipe Information
Ingredients
- 3 ears corn on the cob
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 0.25 cup cilantro, chopped
- 1 lime, juiced and zested
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
- 12 scallops, large
- 2 cloves garlic, minced
- 0.5 teaspoon paprika
Instructions
Preheat your grill or oven to 450°F (230°C).
Brush the corn with 1 tablespoon of olive oil and place it directly on the grill or a baking sheet if roasting. Cook for about 10-12 minutes, rotating occasionally, until the corn is charred and tender. Set aside to cool.
Once the corn has cooled, cut the kernels off the cob and transfer them to a large mixing bowl.
Add the diced red bell pepper, diced zucchini, halved cherry tomatoes, chopped cilantro, lime juice, lime zest, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the bowl with the corn. Toss gently to combine and set aside to let the flavors meld.
Pat the scallops dry with a paper towel and season both sides with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and paprika.
Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter.
Once the butter is melted and the skillet is hot, place the scallops in the skillet, making sure not to overcrowd. Sear for 2 minutes per side until they develop a golden crust and are opaque in the center. Remove from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter and garlic. Cook for 30 seconds until fragrant.
Add the roasted corn lime and cilantro succotash to the skillet and toss gently to warm it through, about 2-3 minutes.
To serve, divide the succotash among plates, and top each portion with 3 scallops. Garnish with additional cilantro and a lime wedge if desired.
Nutrition Facts
Calories |
2419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.4 g | 121% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 10556 mg | 459% | |
| Total Carbohydrate | 148.0 g | 54% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 32.7 g | ||
| Protein | 263.1 g | 526% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 208 mg | 16% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 5976 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
