Seared Scallops with Farmers' Market Salad

Ingredients

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

Equipment

• frying pan
• paper towels

Directions

1. Combine tomato, basil, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper; toss gently.
2. Heat a large cast-iron or heavy skillet over high heat.
3. 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.
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. Coat pan with cooking spray.
6. Add corn to pan; saut 2 minutes or until lightly browned.
7. Add to tomato mixture; toss gently.
8. Serve salad with scallops.