• Fast
• Healthy

Ingredients

1. 6 ears of corn, shucked
2. 1 pint grape tomatoes, halved
3. 3 scallions, white and light green parts only, thinly sliced
4. 1/3 cup basil leaves, finely shredded
5. Salt and freshly ground pepper
6. 1 small shallot, minced
7. 2 tablespoons balsamic vinegar
8. 2 tablespoons hot water
9. 1 teaspoon Dijon mustard
10. 1/4 cup plus 3 tablespoons safflower oil
11. 1 1/2 pounds sea scallops (about 30)

Directions

1. In a large pot of boiling salted water, cook the corn until tender, about 5 minutes. Drain and cool. Stand the corn in a large bowl and slice off the kernels. Add the tomatoes, scallions and basil and season with salt and pepper.
2. In a blender, puree the shallot with the vinegar, hot water and mustard. With the blender on, slowly add 6 tablespoons of the safflower oil until combined. Season the vinaigrette with salt and pepper, then toss with the corn salad.
3. In a large bowl, toss the remaining 1 tablespoon of oil with the scallops; season with salt and pepper. Heat a large grill pan. Add half of the scallops at a time to the pan and grill over moderately high heat, turning once, until browned, about 4 minutes per batch. Mound the corn salad on plates, top with the scallops and serve.