Sauteed Scallops with Summer Succotash

INGREDIENTS
1 cup green beans (cut into diamonds)
1 cup corn kernels
1 cup diced zucchini
3 cloves garlic, smashed
4 large scallops
Sherry vinegar
Frantoia extra virgin olive oil
¼ cup chopped tarragon
¼ cup chopped basil
Maldon sea salt, to taste
PREPARATION
In separate pans, sauté green beans, corn, and zucchini (each with a smashed clove of garlic).
Put all into a mixing bowl and set [...]

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