Ingredients

• 2 teaspoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 1/2 cups frozen corn kernels, thawed
• 1 (10-ounce) package frozen lima beans, thawed
• 1 pint grape tomatoes, halved
• 1 1/4 pounds large sea scallops (about 16)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Directions

• Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 2 minutes.
• Add the garlic and cook for 1 minute more. Stir in the corn, lima beans, and tomatoes and cook, stirring occasionally, until the vegetables are tender, about 7 minutes.
• Spray a large nonstick skillet or grill pan with cooking spray, and preheat it over medium-high heat.
• In the meantime, prepare the scallops. Pat them dry and season them with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Add the scallops and cook until the inside is opaque, 5 to 6 minutes, turning once.
• Serve vegetables topped with grilled scallops.