Succotash with grilled scallops and parsley drizzle Recipe | Food Network UK

Ingredients

• 2 tsp olive oil
• 1 small onion, diced
• 2 cloves garlic, crushed
• 4 ears corn, or 435g frozen corn kernels, thawed
• 280g frozen butter beans, thawed
• 1 medium courgette (about 225g) quartered lengthwise and sliced
• 400g tomatoes, halved
• 570g large sea scallops (about 16)
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 tbsp cider vinegar
• 8g chopped fresh basil leaves
• For the parsley drizzle
• 30g flat-leaf parsley leaves
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 2 tbsp water, as needed