Scallop, corn, and tomato salad
1
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
The best flavors of summer are harnessed in this delicious and beautiful salad. Sugar-sweet corn and snap peas bring the crunch while ripe tomatoes lend their sweet juice to the dressing. The seared sea scallops add a delicate flavor that only enhances the dish. Ready in only 25 minutes, you can tackle this for a weeknight dinner or a laid back lunch. Cut back on prep work by buying stringless, ready-to-eat snap peas at the supermarket. Substitute shrimp for the scallops if you prefer. Need more veggies, layer this salad over some peppery fresh arugula.
Ingredients
Sugar snap peas
8 oz
Corn on the cob
1 ear(s), medium, kernels removed with a knife
White wine vinegar
1 Tbsp
Olive oil
1 Tbsp
Table salt
½ tsp, divided
Black pepper
¼ tsp, divided
Tomato
2 medium, chopped (about 1 lb)
Uncooked scallops
1 pound(s), fresh (use sea scallops)
Cooking spray
1 spray(s)
Fresh basil
¼ cup(s), fresh, chopped
Instructions
1
Bring a medium pot of water to a boil. Add 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
In a medium bowl, whisk together vinegar, oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add tomatoes; toss and let stand 10 minutes until tomatoes release juices.
3
Meanwhile, sprinkle scallops with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Coat a large nonstick skillet with cooking spray; heat 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 each with 1/4 of vegetable mixture. Yields about 4 to 5 scallops and 1 1/2 cups of vegetables per serving.
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