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Scallop, Corn & Tomato Salad

By

Dinner (5 ppv)

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Ingredients

  • 8 oz uncooked sugar snap peas
  • 1 medium ear of corn (kernels removed with a knife or 1/2 cup frozen thawed)
  • 1 tbsp white wine vingar
  • 1 tbsp olive oil
  • 1/2 tsp table sale, divided
  • 1/4 tsp black pepper, divided
  • 2 medium fresh tomatoes, chopped about 1lb
  • 1 lb fresh uncooked sea scallops
  • 1 spray cooking spray
  • 1/4 cup fresh basil

Details

Servings 4
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

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.

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