Scallop Salad with Basil Vinaigrette

By courtneyepowell

Ingredients

• 1 lb fresh or frozen sea scallops
• 1/4 c snipped fresh basil
• 3 T balsamic vinegar
• 2 T lemon juice
• 2 T olive oil
• 2 t Dijon mustard
• 1/2 t black pepper
• Nonstick cooking spray
• 6 c torn mixed salad greens
• 3 roma tomatoes, seeded and chopped
• 1 c fresh cut corn or frozen whole kernel corn, thawed
• 3/4 c chopped, seeded sweet red pepper (1 med)
• 1/2 of med English cucumber, chopped
• 2 T finely shredded Parmesan cheese

Details

Servings 4

Preparation

Step 1

Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. For vinaigrette, in a screw-top jar combine basil, vinegar, lemon juice, oil, mustard and 1/4 t black pepper. Cover and shake well. Set aside.
Sprinkle scallops with remaining 1/4 t black pepper. Coat an unheated large nonstick skillet with cooking sray. preheat over med-high heat. Add scallops. Cook for 2-4 mins or until scallops are opaque, turning once halfway through cooking.
Meanwhile, divide salad greens among 4 serving plates. In a large bowl combine tomatoes, corn, sweet pepper and cucumber. Add half of the vinaigrette; toss to coat. Add tomato mixture to serving plates with greens. Add scallops to salads and brush with remaining vinaigrette. Sprinkle with Parmesan cheese.