Seared Scallops with Farmers' Market Salad

Ingredients

• 0.3 teaspoon pepper black divided freshly ground
• 1 tablespoon canola oil 
• 1 cup basil fresh chopped
• 2 cups corn kernels fresh ( 3 ears)
• 0.8 teaspoon kosher salt divided
• 1.5 pounds sea scallops 
• 1 pound tomatoes chopped

Equipment

• frying pan
• paper towels

Directions

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