Photo of Scallop, corn, and tomato salad by WW

Scallop, corn, and tomato salad

SmartPoints® value per serving
Total Time
25 min
15 min
10 min
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.


Uncooked sugar snap peas

8 oz


1 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

Fresh tomato(es)

2 medium, chopped (about 1 lb)

Uncooked scallop(s)

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

Cooking spray

1 spray(s)


¼ cup(s), fresh, chopped


  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.


*A 1/2 cup of thawed, frozen corn kernels can be used instead of the fresh corn.