Seared Scallops with Farmers' Market Salad

Photo: John Autry; Styling: Hagen Stegall

Look for dry-packed scallops, which will brown best.

Yield: 4 servings (serving size: about 1 cup salad and about 3 scallops)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 251
  • Fat: 5.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.9g
  • Protein: 31.6g
  • Carbohydrate: 19.4g
  • Fiber: 3.3g
  • Cholesterol: 56mg
  • Iron: 1.4mg
  • Sodium: 641mg
  • Calcium: 70mg

Ingredients

  • 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)

Preparation

  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.
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