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An image of a scallop, corn, tomato and basil salad

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.
Total Time 20 mins
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 426 kcal


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


  • 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.


  • 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.


Calories: 426kcalCarbohydrates: 26gProtein: 28gFat: 25gSaturated Fat: 6gTrans Fat: 1gCholesterol: 48mgSodium: 581mgPotassium: 639mgFiber: 3gSugar: 8gVitamin A: 689IUVitamin C: 13mgCalcium: 226mgIron: 1mg
Keyword Scallops with Corn
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