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Seared Scallops with Farmers' Market Salad

Photo: John Autry; Styling: Hagen Stegall
Yield 4 servings (serving size: about 1 cup salad and about 3 scallops)
Look for dry-packed scallops, which will brown best.


  • 2 cups chopped tomato (about 1 pound)
  • 1 cup chopped fresh basil
  • 1 tablespoon canola oil
  • 1 1/2 pounds sea scallops
  • 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 kosher salt, and 1/8 teaspoon freshly ground black pepper; toss gently. Heat a large cast-iron or heavy skillet over high heat. Add oil to pan, swirling to coat. Pat scallops dry with paper towels; sprinkle with 1/2 teaspoon kosher salt and 1/8 teaspoon freshly ground black 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. Coat pan with cooking spray. Add corn to pan; sauté 2 minutes or until lightly browned. Add to tomato mixture; toss gently. Serve salad with scallops.