Succotash Scallop Recipe


Preparation Time10 MinCooking Time24 Min
Ready In34 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodMain Ingredient


 Frozen baby lima beans10 Ounce
 Water1 Cup (16 tbs)
 Butter/Margarine3 Tablespoon
 Dry bread crumbs1⁄4 Cup (4 tbs), seasoned
 Onion2 Tablespoon, chopped
 Green bell pepper2 Tablespoon, chopped
 All purpose flour2 Teaspoon
 Monterey jack cheese1 Cup (16 tbs), shredded
 Milk1⁄2 Cup (8 tbs)
 Whole kernel corn1 Can (10 oz), drained
 Water chestnuts1⁄3 Can (3.33 oz), drained, sliced
 Pimento2 Tablespoon, chopped
 Celery seed1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 359 Calories from Fat 164

% Daily Value*

Total Fat 20 g30.3%

Saturated Fat 11.4 g57.1%

Trans Fat 0 g

Cholesterol 56.9 mg

Sodium 298.1 mg12.4%

Total Carbohydrates 31 g10.3%

Dietary Fiber 5.6 g22.4%

Sugars 3.3 g

Protein 15 g30.1%

Vitamin A 19.4% Vitamin C 33.4%

Calcium 27.9% Iron 13.9%

*Based on a 2000 Calorie diet


1. In a deep, one and a half quart casserole with lid, mix lima beans with water, cover and microwave at HIGH for eleven minutes till tender; drain, add to a small bowl, cover and set aside
2. In a small bowl, add butter/margarine and microwave at HIGh for half a minute; add bread crumbs into it, stir and set aside
3. In the same casserole as the lima beans, add two tablespoons of butter/margarine, onion and green pepper and microwave it at HIGH for three minutes until the vegetables turn tender
4. Add flour until it blended and microwave at HIGH for another minute; add milk and microwave again at HIGH for two minutes until the milk is thick and bubbly
5. Add lima beans, corn, water chestnuts, pimento and celery and seed; cover and microwave at HIGH for six minutes

6. Top with bread crumbs and serve