Adapted from Ellie Krieger, So Easy
2 teaspoons olive oil
1/2 red onion, diced
2 cloves garlic, minced
15 ounces no salt added corn kernels,drained and rinsed
10 ounces lima beans, thawed
1 medium zucchini (about 1/2 pound) quartered lengthwise and sliced
1 pint grape tomatoes, halved
1 pound shrimp
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon cider vinegar
1/4 cup chopped fresh basil leaves
1 cup parsley
2 tablespoons olive oil
1 tablespoon lemon juice
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, corn, lima beans, zucchini, and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.
Spray a large nonstick skillet with cooking spray, and preheat it over medium-high heat. In the meantime, prepare the shrimp. Pat them dry and season them with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Add the shrimp and cook until the inside is opaque, 3 to 4 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.
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
Combine all ingredients in a blender and puree.
Yield: 1/2 cup