Photo of Scallop, Sugar Snap Pea, Corn and Tomato Salad by WW

Scallop, Sugar Snap Pea, Corn and Tomato Salad

Points® value
Total Time
25 min
15 min
10 min
We kick off summer with this fresh-tasting salad. Cut back on prep work by buying stringless, ready-to-eat snap peas at the supermarket.


Uncooked sugar snap peas

8 oz

Frozen corn

½ cup(s), thawed, or fresh

White wine vinegar

1 tbsp(s)

Olive oil

1 tbsp(s)

Table salt

½ tsp(s)

Black pepper

¼ pinch(es)


2 medium, chopped (about 1lb)

Uncooked scallops

1 pound(s), fresh (use sea scallops)

Fresh basil

¼ cup(s), fresh, chopped


  1. Bring a medium pot of water to a boil. Add sugar snap peas and corn; return to a boil and simmer until peas and corn are crisp-tender, about 2 minutes. Drain vegetables, rinse under cold water and drain again.
  2. Whisk together vinegar, oil, 1/4 teaspoon of salt and 1/8 teaspoon of pepper in a medium bowl. Add tomato; toss and let stand 10 minutes until tomato releases its juices.
  3. Meanwhile, sprinkle scallops with remaining salt and pepper. Coat a large nonstick skillet with cooking spray and heat skillet over high heat. Add scallops and cook, turning once, until browned and cooked through, about 4 minutes. Remove scallops from heat; set aside.
  4. Add peas, corn and basil to tomato mixture; toss to mix and coat.
  5. Divide scallops among four plates. Top scallops with vegetable mixture. Yields about 4 to 5 scallops and 1 1/2 cups vegetables per serving.