Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Marge Perry
Recipe by Cooking Light September 2010

Gallery

Credit: John Autry; Styling: Hagen Stegall

Recipe Summary

Yield:
4 servings (serving size: about 1 cup salad and about 3 scallops)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

251 calories; fat 5.7g; saturated fat 0.5g; mono fat 2.4g; poly fat 1.9g; protein 31.6g; carbohydrates 19.4g; fiber 3.3g; cholesterol 56mg; iron 1.4mg; sodium 641mg; calcium 70mg.
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