Grilled Scallops and Shrimp with Jacobs Cattle Bean Succotash

Ingredients

• 12 Large Tail-On Shrimp, peeled and deveined
• 12 Dry-Packed Scallops
• 4 Tablespoons Extra Virgin Olive Oil
• 3 Basil Leaves, thinly sliced
• 2 Cloves Garlic, thinly sliced
• 4 Tablespoons Unsalted Butter, melted
• 1 1/2 Cups Jacob's Cattle (Trout) Beans, cooked
• 2 Cups Corn Kernels, cooked
• 2 Red Bell Peppers, roasted, seeded and diced
• 8 Scallions, thinly sliced
• 1/4 Teaspoon Kosher Sea Salt Flakes
• 1/4 Teaspoon Ground Black Peppercorns Dustless