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.
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.
Add tomatoes, mozzarella, basil, olive oil and rice vinegar to the bowl with the corn. Toss to combine. Set aside.
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.
Plate corn salad and place scallops atop the salads.
Salad can be made a day in advance. And you’ll probably want to double or triple the batch, as you’ll want to enjoy this salad over and over.
*If making salad ahead of time, add basil just prior to serving.