Pan-Seared Scallops with Bacon Succotash

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Name: Pan-Seared Scallops with Bacon Succotash
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 slices bacon chopped; 1 1/2 pounds scallops tendons removed; Salt & pepper; 1 onion chipped fine; 3 cloves Garlic minced; 4 Corn on the cob kernels removed; 1 cup Frozen lima beans; 2 Plum tomatoes seeded and diced; 2 tablespoons butter; 1/4 cup Fresh chives chopped

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INGREDIENTS

4 slices bacon ; chopped
1 1/2 pounds scallops ; tendons removed
Salt & pepper
1 onion ; chipped fine
3 cloves Garlic ; minced
4 Corn on the cob ; kernels removed
1 cup Frozen lima beans
2 Plum tomatoes ; seeded and diced
2 tablespoons butter
1/4 cup Fresh chives ; chopped

Servings

INSTRUCTIONS

Cook bacon in large skillet over medium-high heat until crisp, about 4 minutes. Transfer bacon to towel lined plate.

Pat scallops dry and season with S&P. Cook scallops in bacon fat until golden brown, about 3-4 minutes. Flip and cook until firm and almost opaque, 1-3 minutes more. Transfer to platter.

Add onion and garlic to skillet and cook until softened, about 3 minutes. Add corn, lima beans, and tomatoes. Cook until heated 3-5 minutes. Add butter and juices from scallops to skillet. Stir until butter melts. Off heat, stir in chives, bacon and season with S&P to taste. Serve with succotash

NOTES

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Nutrition

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Serving Size: 1 Serving (472g)
Recipe Makes: 4 Servings

Calories: 521
Calories from Fat: 206 (40%)

Amt Per Serving		% DV

	Total Fat 22.9g	30 %
	Saturated Fat 9.3g	46 %
	Monounsaturated Fat 8g
	Polyunsanturated Fat 2.9g
Cholesterol 94.7mg		29 %
Sodium 872.5mg		30 %
Potassium 1355.8mg		36 %
Total Carbohydrate 41.3g		12 %
	Dietary Fiber 7.7g	31 %
	Sugars, other 33.6g
Protein 40.4g		58 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 521

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