Scallop, Corn & Tomato Salad

Dinner (5 ppv)

44
Scallop, Corn & Tomato Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    oz uncooked sugar snap peas

  • 1

    medium ear of corn (kernels removed with a knife or ½ cup frozen thawed)

  • 1

    tbsp white wine vingar

  • 1

    tbsp olive oil

  • ½

    tsp table sale, divided

  • ¼

    tsp black pepper, divided

  • 2

    medium fresh tomatoes, chopped about 1lb

  • 1

    lb fresh uncooked sea scallops

  • 1

    spray cooking spray

  • ¼

    cup fresh basil

Directions

Bring a medium pot of water to boil. Add peas and corn; return to boil and simmer until peas and corn are crisp-tender, about 2 minutes. Drain vegetables, rinse under cold water and drain again. In a medium bowl, whisk together vinegar, oil, 1/4 tsp salt and 1/8 tsp black pepper. Add tomatoes, toss and let stand 10 minutes until tomatoes release juice. Meanwhile, sprinkle scallops with remaining 1/4 tsp salt and 1/8 tsp black pepper. Coat a large nonstick skillet with cooking spray; heat over high heat. Add scallops and cook, turning once, until browned and cooked through, about 4 minutes. Remove scallops from heat, set aside. Add peas, corn and basil to tomato mixture, toss to mix and coat. Divide scallops among 4 plates. Top each with 1/4 of vegetable mixture. Yields about 4 to 5 scallops and 1 1/2 cup vegetables per serving.


Nutrition

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