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Seared Scallops with Farmers' Market Salad

Photo: Oxmoor House
Yield 4 servings (serving size: about 3 scallops and about 1 cup salad)
Look for dry-packed scallops, which will brown best.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

Cook's Notes

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.

Cooking Light Gluten-Free Cookbook