In a medium saucepan, bring the water to a boil. Simmer the corn and lima beans or edamame
for 3 minutes, or until tender. Drain. When cool, transfer to a large bowl and add the tomatoes,
avocado, bell pepper, onion, and parsley.
In a small bowl, whisk together 2 tablespoons of the oil, the lemon juice, garlic, and 1⁄4 teaspoon
of salt. Drizzle the dressing over the vegetables and toss well. Taste and adjust the
seasoning, if needed. Set aside.
Pat the scallops dry with paper towels and then season with salt and pepper. In a large skillet
over medium-high heat, heat the remaining 2 tablespoons oil until shimmering. Place the
scallops at least 1" apart in the skillet and cook undisturbed for 2 minutes, or until the bottom
edges are golden and they release easily. Gently turn the scallops and cook for 1 to 2 minutes,
or until opaque on the inside and golden brown on the outside.
Divide the succotash among 4 serving plates and top with the scallops. Sprinkle with the
chives before serving.