Ingredients

2 teaspoons olive oil
1 small onion, diced
2 cloves garlic, minced
4 ears corn, or 2 1/2 cups frozen corn kernels, thawed
1 (10-ounce) package frozen lima beans, thawed
1 medium zucchini (about 1/2 pound) quartered lengthwise and sliced
1 pint grape tomatoes, halved
1 1/4 pounds large sea scallops (about 16)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon cider vinegar

1/4 cup chopped fresh basil leaves

Directions

Parsley Drizzle, recipe
follows

If using ears of corn, cut the kernels off and set aside. Discard the cobs.

Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring
occasionally, until softened, about 2 minutes. Add the garlic and cook for 1 minute more.
Stir in the corn, lima beans, zucchini, and tomatoes and cook, stirring occasionally,
until the vegetables are tender, about 7 minutes.

Spray a large nonstick skillet or grill pan with cooking spray, and preheat it over
medium-high heat.

In the meantime, prepare the scallops. Pat them dry and season them with 1/4 teaspoon of
salt and 1/4 teaspoon of pepper. Add the scallops and cook until the inside is opaque, 5
to 6 minutes, turning once.

Stir the vinegar and basil into the succotash, season with additional salt and pepper, to
taste, and serve topped with grilled scallops. Garnish with Parsley
Drizzle.

Ingredients

Parsley Drizzle:
1 cup lightly packed flat-leaf parsley leaves
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons water, as needed to slacken

Directions

Combine all
ingredients in a blender and puree.

Yield: 1/2 cup