SHOPPING LIST:
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- shallot
- balsamic vinegar
- Dijon mustard
- safflower or canola oil
- whole kernel corn (frozen)
- grape tomatoes
- scallions
- fresh basil leaves
- sea scallops
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Prepare vinaigrette
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1
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Puree in a blender or food processor
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- 1 small shallot (or mild onion), chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons hot water
- 1 teaspoon Dijon mustard
- salt and fresh ground black pepper to taste
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2
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Add slowly while continuing to blend
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- 6 tablespoons safflower or canola oil
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Prepare salad
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1
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Cook, following package directions, then drain if necessary and allow to cool
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- 1 lb frozen whole kernel yellow corn
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2
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In a medium bowl, combine and toss thoroughly
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- 1 pint (by volume) grape tomatoes, halved
- 3-4 scallions, sliced thin along their length (both white and some green parts)
- 6-8 fresh basil leaves, finely shredded
- vinaigrette (from above)
- cooked corn (from above)
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Grill the scallops
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1
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In a medium bowl, toss until evenly coated
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- about 20 large scallops
- 1 tablespoon safflower or canola oil
- salt and fresh ground black pepper
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2
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In a heated skillet over medium-high heat, grill until browned on 2 sides (about 3-4 minutes per side, turning only once)
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- coated scallops
[if all scallops don't fit in the pan without touching, grill in two or more batches]
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Complete the servings
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Scoop the salad onto individual serving plates and top each with 5-6 scallops.
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Scallops. Select marshmallow-size fresh or frozen sea scallops (scallops should be light beige). Cooking hints:
