Seared Scallops With Carambola Sauce, Parsnip And Succotash

Ingredients

• 18 large scallops (preferably from Maine)
• Salt and pepper
• 1 tablespoon olive oil
• 3 parsnips
• 2 cups water
• 2 cups heavy cream
• 1 lemon
• 1 tablespoon butter
• 1 bunch fresh thyme
• 2 ears corn
• 1/2 cup fava beans
• 1/2 cup English peas
• 1/2 cup lima beans
• 1 bunch chives
• 3 carambola (starfruit)
• 1 bottle white wine
• 1 cup sugar
• 1 vanilla bean
• 1 cup butter
• 1 lime