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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This recipe was amazing with fresh fall corn, tomatoes and basil. Be sure to dry the scallops throughly and keep them warm in a 250 degree oven. I served it over rice. You can make the rice ahead and then start to finish this recipe was done in 15 minutes max...yummy!
This was really good... I did add more greens/lettuce to make a bigger salad and just set the scallops and corn and tomato on top of it. The taste was very good - the basil went great with the scallops, but also corn and especially tomato.
This was quick and easy and I would definitely make again!
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