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)
How to Make It
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.
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