Scallops with Corn, Tomato & Basil Salad via

Scallops with Corn, Tomato and Basil Salad

Seared scallops sit atop a fresh and summery corn, tomato, basil and mozzarella salad. This is the perfect summertime dish to enjoy al fresco, just as the summer corn rolls into season. 

Keyword seafood, scallops, salad, corn salad
Total Time 20 minutes
Servings 4


For the Corn Salad

  • 5 ears corn, shucked
  • 1 cup grape or cherry tomatoes, halved we used tomatoes from our garden
  • 8 oz pearl mozzarella balls or use marinated mozzarella balls
  • 1/2 cup basil, slivered*
  • 3 Tablespoons extra virgin olive oil
  • 1/4 cup seasoned rice vinegar

For the Scallops

  • 1 lb day boat scallops patted dry
  • salt and pepper
  • 1/2 teaspoon extra virgin olive oil


  1. Heat a large pot filled halfway with water over high heat until boiling. Add corn, cover, reduce heat and lightly boil for 5 minutes. Remove corn from pot and let cool slightly. Once able to handle, slice the corn off the cobs into a large bowl. 

  2. Add tomatoes, mozzarella, basil, olive oil and rice vinegar to the bowl with the corn. Toss to combine. Set aside. 

  3. Season scallops on both sides with salt and pepper. Heat a medium sauté pan with 1/2 teaspoon olive oil over medium high heat until glistening. Swirl oil in the pan and add scallops. Don’t crowd the scallops – cook in two batches if need be. Sear scallops for a minute or two (until desired doneness) on each side until a nice golden crust forms. Remove from heat. 

  4. Plate corn salad and place scallops atop the salads. 

  5. Serve with a nice crusty baguette.

Recipe Notes