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.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat your grill or oven to 450°F (230°C).

Step 2

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.

Step 3

Once the corn has cooled, cut the kernels off the cob and transfer them to a large mixing bowl.

Step 4

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.

Step 5

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.

Step 6

Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter.

Step 7

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.

Step 8

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.

Step 9

Add the roasted corn lime and cilantro succotash to the skillet and toss gently to warm it through, about 2-3 minutes.

Step 10

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

Serving size	(2162.1g)

Amount per serving	% Daily Value*
Calories	2419.1

Total Fat 94.4g	0%
Saturated Fat 24.0g	0%
Polyunsaturated Fat 6.0g
Cholesterol 557.8mg	0%
Sodium 10556.2mg	0%
Total Carbohydrate 148.0g	0%
Dietary Fiber 16.8g	0%
Total Sugars 32.7g
Protein 263.1g	0%

Vitamin D 4.5IU	0%
Calcium 208.3mg	0%
Iron 10.2mg	0%
Potassium 5975.9mg	0%

*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.

Source of Calories

Fat: 34.1%

Protein: 42.2%

Carbs: 23.7%