Ingredients

1 teaspoons olive oil

1/2 small onion, diced

1 cloves garlic, minced

1 1/4 cups frozen corn kernels (defrosted)

5-ounce package frozen lima beans

1 small zucchini (quartered lengthwise and sliced)

1/2 pint grape tomatoes (halved)

1/2 pounds large sea scallops (about 8)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Cooking spray

1/2 tablespoon cider vinegar

1/4 cup chopped fresh basil

Preparation

  1. To make succotash, heat oil in a large skillet over medium heat. Add onion and let cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook 1 minute more. Stir in corn, lima beans, zucchini, and tomatoes; cook, stirring occasionally, until vegetables are tender, about 7 minutes.

  2. In the meantime, pat scallops dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spray a large nonstick skillet or grill pan with cooking spray and preheat over medium-high heat. Add scallops and cook until opaque, 5 to 6 minutes, turning once.

  3. Stir vinegar and basil into the succotash, season with salt and pepper, and serve topped with grilled scallops.

Per serving: 362 calories, 34g protein, 49g carbohydrate, 5g fat (1g saturated), 9g fiber