Scallop Succotash with Pesto

Scallops are one of my favorite foods.  This dish is filled with vegetables and easy to prepare.

Recipe adapted from Food Network

Ingredients:

2 pounds large sea scallops

3 ears of corn, shuck and cut off the cob.

12 ounces green beans trimmed

2 bell peppers diced

½ red onion diced

2 cloves garlic

½ cup cherry tomatoes halved

¼ cup fresh basil leaves diced

¼ cup pesto

2 tablespoons vegetable broth

2 tablespoons extra virgin olive oil (I used a basil infused oil)

Directions:

1. Thaw scallops if frozen.  Pat dry with paper towels.
2. Spray a nonstick pan with olive oil spray. 
3. Add red onion and garlic.  Cook on medium heat 2 minutes.
4. Add green beans, peppers, corn, and vegetable broth.  Cook 5 minutes until green beans are bright green and tender.
5. Add tomatoes.
6. In a separate skillet heat 2 tablespoons olive oil.  Add scallops in a single layer.  Season with salt and pepper.  Cook on high 3 minutes.  Flip and cook 1 more minute. 
7. Add scallops to vegetables.
8. Stir in pesto.
9. Top with basil.
10. Serve.  I served this over a bed of red romaine lettuce from my garden.