Succotash with Grilled Scallops and Parsley Drizzle

• 2 teaspoons olive oil
• 1 small onions diced
• 2 cloves garlic minced
• 4 each corn ears
• 10 ounces lima beans frozen, thawed
• 1 medium zucchini quartered lengthwise and sliced, about 1/2 pound
• 1 pint tomatoes grape, halved
• 1 1/4 pounds sea scallops large, about 16 ounces
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper freshly ground
• 1 tablespoon apple cider vinegar
• 1/4 cup basil leaves, fresh and chopped
• 1 cup parsley leaves lightly packed, flat-leaf
• 2 tablespoons olive oil, extra-virgin
• 1 tablespoon lemon juice fresh
• 2 tablespoons water as needed to slacken

1. Parsley Drizzle, recipe follows
2. If using ears of corn, cut the kernels off and set aside.
3. Discard the cobs.
4. Heat the oil in a large skillet over medium heat.
5. Add the onions and cook, stirring occasionally, until softened, about 2 minutes.
6. Add the garlic and cook for 1 minute more.
7. Stir in the corn, lima beans, zucchini, and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.
8. Spray a large nonstick skillet or grill pan with cooking spray, and preheat it over medium-high heat.
9. In the meantime, prepare the scallops.
10. Pat them dry and season them with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
11. Add the scallops and cook until the inside is opaque, 5 to 6 minutes, turning once.
12. Stir the vinegar and basil into the succotash, season with additional salt and pepper, to taste, and serve topped with grilled scallops.
13. Garnish with Parsley Drizzle.

olive oil, onions, garlic, corn ears, beans, zucchini, tomatoes grape, salt, black pepper, apple cider vinegar, basil, parsley, olive oil, lemon juice fresh, water

Taken from recipeland.com/recipe/v/succotash-grilled-scallops-pars-49329 (may not work)