Scallop, corn and tomato salad

By á-2375

Sugar-sweet corn and sea scallops unite in this delicious summer salad. Cut back on prep work by buying stringless, ready-to-eat snap peas at the supermarket.

Ingredients

• 8 oz sugar snap peas
• 1 medium corn on the cob, kernels removed with a knife*
• 1 Tbsp white wine vinegar
• 1 Tbsp olive oil
• 1/2 tsp table salt, divided
• 1/4 tsp black pepper, divided
• 2 medium tomato(es), chopped (about 1 lb)
• 1 pound(s) scallops, fresh (use sea scallops)
• 1 spray(s) cooking spray
• 1/4 cup(s) basil, fresh, chopped

Details

Servings 4
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

Bring a medium pot of water to a boil. Add peas and corn; return to a 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 teaspoon salt and 1/8 teaspoon pepper. Add tomatoes; toss and let stand 10 minutes until tomatoes release juices.


Meanwhile, sprinkle scallops with remaining 1/4 teaspoon salt and 1/8 teaspoon 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 four plates; top each with 1/4 of vegetable mixture. Yields about 4 to 5 scallops and 1 1/2 cups of vegetables per serving.

Notes
*A 1/2 cup of thawed, frozen corn kernels can be used instead of the fresh corn.