Succotash??...WTF is Succotash?

So I am sitting at the bar for happy hour, catching up with friends about the holidays and my BB buzzes with an email from Brea, she wants to make something called scallops and succotash...like I said WTF is succotash! She is fond of this "healthy" eating personality on foodnetwork whom shall not be named..cough..Ellie Krieger..cough. She is great a cutting the fat but seems to leave the flavor on the board as well. (ps garlic doesn't add fat, why skimp?) So with a touch (or three) more olive oil, twice the garlic, fully seasoned and a redesign of the "parsley" drizzle; we now have a healthy New Years resolution (that i'll keep for a week) dish!

Basil Drizzle:

1 C Basil, Chopped

3 Tbps Olive Oil

Scallops:

See my previous recipe but real quick, pat dry, season w/ salt and pepper, olive oil, hot pan 2-3 mins each side and.....Done.

Succotash:

2 Tbsp Olive Oil

1 Med Onion, Diced

4 Cloves of Garlic, minced

2 Zucchini, Chopped

1 pint Cherry Tomatoes, halved

1 10oz pk frozen lima beans

1 24oz pk frozen corn (fresh is better but in the winter frozen is great)

1/4 Basil, Chopped

3 Tbsp Apple Cider vinegar

Salt + Pepper

Basil Drizzle:

Basile, Oil, Blender...need i say more...yeah season w/ salt and pepper

Succotash takes about 10 mins and the scallops take about 6 so start the succotash first.

Heat a large skillet over med-high heat. Add the oil. Suate the onions for about 3 mins until soft and slightly translucent. Add the garlic for about one min or until the garlic is very fragrant. Add the Zucchini, Tomatoes, lima beans, and corn. Season with Salt and Pepper. Saute for 6-7 mins. Adjust seasoning to taste. Add basil and vinegar, remove from heat and stir to combine.

Succotash on the plate, top with scallops, drizzle with basil oil...Enjoy!