In this twist on classic succotash, our Jacob’s Cattle Beans are used in place of fresh lima beans, giving the dish an earthier, richer flavor. The slightly sweet flavor of Jacob’s cattle beans pairs perfectly with the inherent sweetness of scallops and shrimp.

Prep time: 45 min

Cook time: 10 min

Total time: 55 min

Grilled Scallops and Shrimp with Jacobs Cattle Bean Succotash
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings

  • 12 Large Tail-On Shrimp, peeled and deveined

  • 12 Dry-Packed Scallops

  • 4 Tablespoons Extra Virgin Olive Oil

  • 3 Basil Leaves, thinly sliced

  • 2 Cloves Garlic, thinly sliced

  • 4 Tablespoons Unsalted Butter, melted

  • 1 1/2 Cups Jacob's Cattle (Trout) Beans, cooked

  • 2 Cups Corn Kernels, cooked

  • 2 Red Bell Peppers, roasted, seeded and diced

  • 8 Scallions, thinly sliced

  • 1/4 Teaspoon Kosher Sea Salt Flakes

  • 1/4 Teaspoon Ground Black Peppercorns Dustless


  1. Double-skewer three shrimp and three scallops to make four equal portions, and place in shallow baking dish.

  2. Top with olive oil, basil and garlic. Turn to evenly coat. Cover and chill for 30 minutes to marinate.

  3. Remove skewers from baking dish and grill to desired doneness.

  4. Place large skillet over high heat and add butter. Add remaining ingredients and cook for 4 to 5 minutes, stirring once or twice.

  5. Serve skewers over succotash.