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Succotash with scallops


  • Melt the butter and oil in a heavy-bottomed pot and gently saute the zucchini until softish. Add the corn kernels, toss well and cook for 2 mins, before adding the cream, seasonings and cayenne. Mix well, turn the heat down and gently cook for another 2 mins until reduced a little.
  • Add the cannelini beans to the pot and toss well. Then add the herbs, mix well and taste for seasoning. Turn the heat right down and briefly simmer.
  • At the same time, sear the scallops on a lightly oiled grill or in a hot pan.
  • To serve, spoon the Succotash in individual bowls and top with the scallops.


  • a knob of butter
  • 1 tbsp olive oil
  • 3 small zucchini, finely diced
  • kernels from 4 corn cobs
  • ¼ cup cream
  • sea salt & freshly ground pepper
  • a pinch of cayenne
  • ¼ can cannelini beans, drained & rinsed
  • 2 heaped tbsp chopped fresh basil
  • 2 heaped tbsp chopped fresh parsley
  • olive oil spray
  • 16 scallops

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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