Scallop, Sugar Snap Pea, Corn and Tomato Salad
1
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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)
Tomato
2 medium, chopped (about 1lb)
Uncooked scallops
1 pound(s), fresh (use sea scallops)
Fresh basil
¼ cup(s), fresh, chopped
Instructions
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.
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