FOR each serving: Combine 3-1/2 oz. yellow and green beans, 1/2 cup fennel, 1/4 cup each carrots, butter beans radicchio and tomatoes, 2-1/2 Tbsp. vinaigrette, 1-1/2 Tbsp. parsley, and 1 Tbsp. each onions and basil. Season with salt and pepper.
SEASON 4 scallops with salt and pepper; saute in 1 tsp. hot oil in skillet on medium-high heat 1-1/2 to 2 min. on each side or until opaque.
SPOON bean mixture onto serving plate; top with scallops and 1/2 Tbsp. of the remaining vinaigrette. Garnish with 1/2 Tbsp. of the remaining parsley.