Photo: John Autry; Styling: Hagen Stegall
4 servings (serving size: about 1 cup salad and about 3 scallops)

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

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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Ratings & Reviews

ktleyed's Review

September 22, 2012
This was fairly simple and easy to make and a great use of those late summer vegetables and basil. Not sure if I'll make again, maybe with shrimp next time since scallops are so costly.

nataleerae's Review

September 23, 2011

vickismid's Review

November 05, 2010
I could not believe how a recipe so simple could taste so good. I only put a fraction of the basil in because a little goes a long way with me. I loved it, it was a treat.

sephillips's Review

September 29, 2010
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!

umdterps's Review

September 10, 2010
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!