Succotash With Scallops

• 1 teaspoons olive oil
• 1/2 small onion, diced
• 1 cloves garlic, minced
• 1 1/4 cups frozen corn kernels (defrosted)
• 5-ounce package frozen lima beans
• 1 small zucchini (quartered lengthwise and sliced)
• 1/2 pint grape tomatoes (halved)
• 1/2 pounds large sea scallops (about 8)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 1/2 tablespoon cider vinegar
• 1/4 cup chopped fresh basil

1. 1. To make succotash, heat oil in a large skillet over medium heat. Add onion and let cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook 1 minute more. Stir in corn, lima beans, zucchini, and tomatoes; cook, stirring occasionally, until vegetables are tender, about 7 minutes.
2. 2. In the meantime, pat scallops dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spray a large nonstick skillet or grill pan with cooking spray and preheat over medium-high heat. Add scallops and cook until opaque, 5 to 6 minutes, turning once.
3. 3. Stir vinegar and basil into the succotash, season with salt and pepper, and serve topped with grilled scallops.
4. Per serving: 362 calories, 34g protein, 49g carbohydrate, 5g fat (1g saturated), 9g fiber

olive oil, onion, garlic, corn, beans, zucchini, grape tomatoes, salt, freshly ground black pepper, cooking spray, cider vinegar, fresh basil

Taken from www.epicurious.com/recipes/member/views/succotash-with-scallops-50073486 (may not work)