This delicious recipe for Cornmeal Crusted Scallops with Heirloom Bean and Oregano Succotash pairs perfectly with Talmage Cellars “With Love” 2017 California Chardonnay.




  • 1 Cup(s) Dried heirloom black beans, such as Black Valentine, Black Turtle or Midnight Black Beans
  • 1/2 Cup(s) Dried heirloom lima beans, such as Henderson's Baby Lima, Giant White Lima or Christmas Lima
  • 3 Tablespoon(s) Olive oil, divided
  • 1/2 Cup(s) Finely chopped red bell pepper
  • 1/4 Cup(s) Finely chopped red onion
  • 1 Can (8 3/4 ounces) whole kernel corn, drained
  • 2 Tablespoon(s) Lime juice
  • 1 1/4 Teaspoon(s) McCormick Gourmet™ Oregano, Mexican, divided
  • 3/4 Teaspoon(s) McCormick Gourmet™ Sicilian Sea Salt, divided
  • 1/2 Teaspoon(s) McCormick Gourmet™ Organic Cumin, Ground , divided
  • 1/2 Teaspoon(s) McCormick Gourmet™ Organic Black Pepper, Coarse Ground, divided
  • 1/4 Cup(s) Cornmeal
  • 1 Pound(s) Large sea scallops


  1. Soak and cook black beans and lima beans as directed on package until tender. Drain and set aside.
  2. Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add bell pepper and onion; cook and stir 1 minute or until slightly softened. Add cooked black beans and lima beans, corn, lime juice, 1 teaspoon of the oregano, 1/2 teaspoon of the sea salt, and 1/4 teaspoon each of the cumin and pepper; cook 1 minute or until heated through. Spoon succotash into medium bowl. Cover to keep warm.
  3. Mix cornmeal and remaining 1/4 teaspoon each oregano, sea salt, cumin and pepper in shallow dish. Pat scallops dry with paper towels. Coat scallops in cornmeal mixture.
  4. Heat remaining 2 tablespoons oil in same nonstick skillet on medium-high heat. Add scallops; cook 4 minutes or until crust is golden brown and scallops are opaque, turning once. To serve, spoon succotash onto serving plates. Arrange scallops over succotash.

*Recipe and Photo Courtesy of McCormick & Company, Inc.