Trouble With Toast

Recipe: Seared Scallops with Farmers’ Market Salad | October 21, 2010

Now that we are nearing the end of October, it seems a little silly to post a summery recipe like this one.  However, this dish was so fresh and tasty and simple, and it’s not the recipe’s fault that I’ve been behind on my blogging.  So, keep this one in the vaults for next summer!

There’s really not much to this meal besides good quality ingredients prepared simply – which, to me, is what summer is all about.  The briny scallops, the acidic tomatoes, and the sweet corn all play together nicely for a satisfying and healthy hot-weather dinner.  Again, no photo, so apologies – sometimes I am just so gung-ho about eating my creations that the camera doesn’t even come out.

  • 2  cups  chopped tomato (about 1 pound)
  • 1  cup  chopped fresh basil
  • 1  tablespoon  canola oil
  • 1 1/2  pounds  sea scallops
  • 2  cups  fresh corn kernels (about 3 ears)

Combine tomato, basil, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper; toss gently. Heat a large cast-iron or heavy skillet over high heat. Add oil to pan, swirling to coat. Pat scallops dry with paper towels; sprinkle with 1/2 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Add scallops to pan; cook 2 minutes or until browned. Turn scallops; cook 2 minutes or until done. Remove scallops from pan; keep warm. Coat pan with cooking spray. Add corn to pan; sauté 2 minutes or until lightly browned. Add to tomato mixture; toss gently. Serve salad with scallops.

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