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Pan-seared Scallops with Summer Succotash

www.health.com
  • 25 minutes
  • Serves 4

INGREDIENTS

1 1/2 lb

sea scallops

1 serving

bell pepper

3 tsp

olive oil

1

bell pepper

1

shallot

1 large

garlic clove

20 oz

corn kernels

8 oz

edamame

2 tbsp

cider vinegar

1/4 cup

buttermilk

2 tbsp

basil