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Scallops Succotash

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Total time: 25 minutes

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Serves 4

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6.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


2 tb - Oil, olive

2 pcs - Garlic, cloves, minced

1 pc - Small onion, finely chopped

1 pc - Small peppers, sweet, red, seeded and finely chopped

450g - Vegetables, mixed, frozen, thawed

½ cup - Water

¼ tsp - Salt, table

¼ tsp - Pepper, black

2 pcs - Small tomatoes, red, ripe, raw

3 tbsp - Basil, fresh

200g - Scallop, raw


Non-stick Saucepan, Chopping board, Knife


1. Pat dry the scallops with paper towels. Season it with ⅛ tsp of salt and ⅛ tsp of pepper.

2. Heat a tablespoon of olive oil in a non-stick saucepan over medium-high heat. Add the scallops and leave it undisturbed for 2-3 minutes then, turn it over. Repeat the process until it turns golden-brown on both faces and the sides appear opaque throughout. Set aside.

3. In the same non-stick saucepan, heat the remaining 1 tbsp olive oil. Add the garlic and sauté for 1 min.

4. Toss in the onion and red bell pepper and sauté for 3 minutes or until tender.

5. Add the mixed vegetables, water, ⅛ tsp salt and ⅛ tsp pepper. Bring it to a boil. Reduce heat and simmer, covered, for 4-5 minutes, stirring occasionally.

6. Stir in the tomatoes and continue to simmer for 2 minutes. Add the scallops, stir and remove from the heat.

7. Dish up and garnish with chopped basil. Serve.


1 serving = about 273g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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