Seared Scallops with Farmers' Market Salad

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)

Preparation

1. 1. Combine tomato, basil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss gently. Set aside.
2. 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. 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.