Scallops with succotash

Yes, I just learned a new word: succotash. Saute a chopped onion in oil until transparent, add minced garlic and cook another minute. Cut fresh corn off the cob, add it to the pan along with lima beans (I found frozen ones which I thawed first) and sliced zucchini. Cook until the vegetables are just tender, 5-10 minutes. And voila your Succotash. Apparently eaten for Thanksgiving in some parts of the U.S.

Served here with scallops seared in a hot pan for about 5 minutes.