, 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.