1

Scallop, Corn and Tomato Salad

Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Sugar-sweet corn and sea scallops unite in this delicious summer salad. Cut back on prep work by buying stringless, ready-to-eat snap peas at the supermarket.
Ingredients

uncooked sugar snap peas

8 oz

corn

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)

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

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