1 cup green beans (cut into diamonds)
1 cup corn kernels
1 cup diced zucchini
3 cloves garlic, smashed
4 large scallops
Frantoia extra virgin olive oil
¼ cup chopped tarragon
¼ cup chopped basil
Maldon sea salt, to taste
In separate pans, sautÃ© green beans, corn, and zucchini (each with a smashed clove of garlic).
Put all into a mixing bowl and set aside. Over medium-high heat, sautÃ© scallops until just cooked through.
While scallops are cooking, season vegetables with sherry vinegar and olive oil and finish with the tarragon and basil. Spoon succotash onto plate and place scallops on top. Drizzle with olive oil and finish with sea salt.
Â© Recipe courtesy of John Adler, frannyâ€™s