Hey Leslie! What's Cooking? - Pan Seared Scallops with Corn Succotash

Pan Seared Scallops with Corn Succotash

12-15 scallops

1 small can of lima beans, drained

1 small can of mexicorn, drained

Juice of one lime

1/4 cup of chopped mild jalepenos

1/4 cup of olive oil

2 tbs of butter

1 tsp of garlic salt

1 cup of purple coleslaw

Melt two tablespoons of butter and two tablespoons of olive oil until hot. Toss in scallops and cook until done. Remove scallops and toss in lima beans, mexicorn, juice of one lime, jalepenos and garlic salt. Heat until warm. Toss scallops back in and heat. Put a bed of purple coleslaw on plate. Top with three scallops and succotash. Enjoy!