Monkey Daddy Scallop Succotash

I made this recipe with stuff I bought from the Ware Neck Produce Market, in Gloucester, Virginia. In fact, we fed ourselves for four days almost strictly on a Ware Neck diet. (Do I smell a book deal/diet plan coming on?)

It's a dish of native ingredients and fun colors. The starch from the corn thickens the natural broth from the scallops. Then you're eating good. Serves 2-4.

1 vidalia onion
olive oil
1 lb fresh scallops
1 or 2 yellow squash, cut into 1" dice
1 yellow (or orange) bell pepper, diced
1 ear of fresh corn
1 lemon
fresh herbs

Cut the onion into coarse dice and saute it with the olive oil in a large skillet. When the onions are translucent, add in the scallops and brown them (both sides) over medium high heat. Brown the scallops rather quickly, or they won't get their appealing color before they give up their broth. Add in the squash and try to sautee them; they require slightly longer cooking time then the pepper, which you add next. By now, there will be a fair amount of liquid in the pan if you are using fresh scallops. With a large chef's knife, slice the kernels from the ear of corn directly into the pan. Cover, and simmer until the scallops are cooked to the desired temperature: an even, consistent white color, but not overcooked or they will be rubbery or tough. Squeeze the lemon and throw some fresh herbs in for a minute or two as you finish cooking. Salt and pepper to taste.