Succotash with Grilled Scallops & Parsley Drizzle

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 ¼ teaspoon of salt and ¼ 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.