Scallops with Corn, Tomato and Basil Salad
Simply seared sea scallops sit atop a fresh corn, tomato, basil and mozzarella salad. Summertime bliss in a bowl. This is an elegant, yet very simple dish.
Ingredients
For the corn salad
- 5 ears corn, shucked
- 1 cup grape or cherry tomatoes, halved we used tomatoes from our garden
- 8 ounce pearl mozzarella balls or use marinated mozzarella balls
- 1/2 cup basil, slivered*
- 1/4 cup seasoned rice vinegar
- 3 tablespoons extra virgin olive oil
For the scallops
- 1 lb sea scallops, patted dry (Dry packed)
- 1 tablespoon butter
- 1/2 teaspoon neutral oil
- salt
- freshly ground black pepper
Instructions
- Heat a large pot filled halfway with water over high heat until boiling. Add corn, cover, reduce heat and lightly boil for 5 minutes. Remove corn from pot and let cool slightly. Once able to handle, slice the corn off the cobs into a large bowl.
- Add tomatoes, mozzarella, basil, rice vinegar and olive oil to the bowl with the corn. Toss to combine. Set aside.
- Season scallops on both sides with salt and pepper. Heat a medium sauté pan with butter and oil over medium high heat until butter is melted and pan is hot. Swirl pan and add scallops. Don’t crowd the scallops – cook in two batches if need be. Sear scallops for a minute or two (until desired doneness) on each side until a nice golden crust forms (do not move scallops until you flip them). Remove from heat.
- Plate corn salad and place scallops atop the salads.
- Serve with a nice crusty baguette.
Notes
- Salad can be made a day in advance. And you’ll probably want to double or triple the batch, as you’ll want to enjoy this salad over and over.
- *If making salad ahead of time, add basil just prior to serving.
Nutrition
Calories: 426kcalCarbohydrates: 26gProtein: 28gFat: 25gSaturated Fat: 6gTrans Fat: 1gCholesterol: 48mgSodium: 581mgPotassium: 639mgFiber: 3gSugar: 8gVitamin A: 689IUVitamin C: 13mgCalcium: 226mgIron: 1mg
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