Place 1 pound scallops on a paper towel, cover with another paper towel, and press gently to remove all moisture.

Warm 1 tablespoon extra-virgin olive oil in a large pot or saucepan or skillet over medium heat.

Cook 1 diced yellow onion, 1 diced red bell pepper, and 2 minced garlic cloves for about 5 minutes, until tender.

Add the kernels from 4 ears of corn and cook for an additional 3 minutes.

Stir in 1 drained and rinsed can of cannellini beans, 2 tablespoons unsalted butter, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper and continue stirring until the corn is crisp-tender, an additional 4 to 5 minutes.

Remove the skillet from heat.

If you’re using frozen corn, add it frozen straight to the skillet. Crank the heat up to high until all of the liquid evaporates, then remove from heat.

Stir in ¼ cup thinly sliced basil leaves and the juice of ½ lemon. Taste. Season with more salt and pepper if needed!

Meanwhile, season the scallops with a big pinch of salt and pepper.

Warm your largest nonstick skillet over medium-high heat for at least 3 minutes.

Add 1 tablespoon cooking oil and swirl to coat the pan. Let the oil heat up for at least 30 seconds.

Place the scallops in the skillet at least 1 inch apart. You might have to cook two batches.

Use a spatula to press them firmly down into the skillet to ensure a nice sear.

Cook until golden-brown, for 2 to 3 minutes. Flip and cook on the second side for 1 minute, then add 2 tablespoons butter to the pan.

Tilt the skillet to the side and use a large spoon to spoon the melted butter all over the scallops.

Cook for 2 additional minutes once you’ve added the butter. Remove the skillet from the heat.

Divide the succotash between 4 plates. Top with seared scallops. Drizzle any melted butter remaining in the skillet over top.

Garnish with a bit of thinly sliced basil and freshly ground black pepper.