• 3 pounds chicken wings, split at the joint, tips removed
• 2 tablespoons roughly chopped garlic
• 1/4 cup chopped shallots
• 1/4 cup chopped fresh ginger
• 3 tablespoons chopped scallion whites
• 1/2 cup roughly chopped lemongrass bottoms
• 3 tablespoons packed light brown sugar
• 1/3 cup fish sauce
• 3 tablespoons fresh lime juice
• 3 tablespoons peanut oil
• Kosher salt
• 1/4 cup dry-roasted peanuts, chopped
• 1/4 cup chopped fresh cilantro

Directions

Rinse the wings under cold water and pat dry with paper towels. Set aside in a large bowl while you prepare the marinade. Combine the garlic, shallots, ginger, scallions, lemongrass, brown sugar, fish sauce, lime juice and peanut oil in a food processor and process until smooth.

Pour the marinade over the wings and place in a large resealable plastic bag. Refrigerate overnight.

Preheat a grill to medium. Remove the wings from the marinade; reserve the marinade to brush the wings while they cook. Place the wings on the grill, season with 1 teaspoon salt and cook, turning every few minutes and basting with the marinade for the first 18 or so minutes. Continue to grill the wings until cooked through, 8 to 10 more minutes.

Place the wings on a serving platter and garnish with the peanuts and cilantro.

* 2 teaspoons olive oil
* 1 small onion, diced
* 2 cloves garlic, minced
* 4 ears corn, or 2 1/2 cups frozen corn kernels, thawed
* 1 (10-ounce) package frozen lima beans, thawed
* 1 medium zucchini (about 1/2 pound) quartered lengthwise and sliced
* 1 pint grape tomatoes, halved
* 1 1/4 pounds large sea scallops (about 16)
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground pepper
* 1 tablespoon cider vinegar
* 1/4 cup chopped fresh basil leaves

Directions

Parsley Drizzle, recipe follows

If using ears of corn, cut the kernels off and set aside. Discard the cobs.

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, zucchini, 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.

Stir the vinegar and basil into the succotash, season with additional salt and pepper, to taste, and serve topped with grilled scallops. Garnish with Parsley Drizzle.
Parsley Drizzle:

* 1 cup lightly packed flat-leaf parsley leaves
* 2 tablespoons extra-virgin olive oil
* 1 tablespoon fresh lemon juice
* 2 tablespoons water, as needed to slacken

Combine all ingredients in a blender and puree.

Yield: 1/2 cup