Seared Scallops with Farmers' Market Salad

Seared Scallops with Farmers' Market Salad Recipe
Photo: Oxmoor House
Look for dry-packed scallops, which will brown best.


4 servings (serving size: about 3 scallops and about 1 cup salad)

Recipe from

Oxmoor House

Nutritional Information

Calories 251
Fat 5.7 g
Satfat 0.5 g
Monofat 2.4 g
Polyfat 1.9 g
Protein 31.6 g
Carbohydrate 19.4 g
Fiber 3.3 g
Cholesterol 56 mg
Iron 1.4 mg
Sodium 641 mg
Calcium 70 mg


2 cups chopped tomato (about 1 pound)
1 cup chopped fresh basil
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon canola oil
1 1/2 pounds sea scallops
Cooking spray
2 cups fresh corn kernels (about 3 ears)


1. Combine tomato, basil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss gently. Set aside.

2. Heat a large cast-iron or other heavy skillet over high heat. Add oil to pan, swirling to coat. Pat scallops dry with paper towels; sprinkle with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Add scallops to pan; cook 2 minutes or until browned. Turn scallops; cook 2 minutes or until done. Remove scallops from pan; keep warm.

3. Coat pan with cooking spray. Add corn to pan; saut 2 minutes or until lightly browned. Add to tomato mixture; toss gently. Serve salad with scallops.


Be sure you buy dry-packed scallops. Scallops marked "wet packed" have been treated with a liquid solution containing sodium tripolyphosphate. The scallops absorb the salty mixture and plump up, resulting in a heavier weight and a higher market price. But when you cook them, the liquid portion will cook out, leaving you with smaller scallops and a higher sodium content.

Marge Perry,

Cooking Light Gluten-Free Cookbook,

Oxmoor House

August 2011
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