Succotash with Grilled Scallops and Parsley Drizzle

From foodnetwork.com

Ingredients:
Olive oil
1 small onion, diced
2 cloves garlic, minced
Frozen corn kernels, thawed
1 (10-ounce) package frozen lima beans, thawed
1 zucchini quartered lengthwise and sliced
1 pint grape tomatoes, halved
1 1/4 pounds large sea scallops (about 16)
S+P
1 tablespoon cider vinegar
1/4 cup chopped fresh basil leaves (optional)

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

Prep:

Sautee in oil over medium heat, the onions and garlic til fragrant. Stir in the corn, lima beans, zucchini, and tomatoes until the vegetables are tender. Spray a large nonstick skillet or grill pan with cooking spray, and preheat it over medium-high heat .Add rinsed, patted dry and seasoned scallops to the pan and cook until the inside is opaque, 5 to 6 minutes, turning once.
Stir in vinegar and basil into veggie mix, season with additional salt and pepper, to taste. Serve topped with scallops.


Parsely drizzle: combine parsley, olive oil, lemon juice and water. Drizzle on scallops and succotash.