Grilled Scallop Salad With Green Tomatoes & Corn

How to Make

• Step 1: Scallops ... You want about 24-28 scallops for this dish (6-7 per person); which is approximately 1 1/2-2 lbs on average. Frozen will work fine for this; but, you need to thaw them in the refrigerator in a colander, over a bowl, and covered so they do not set in any liquid as they thaw. This is very important.

• Step 2: Then, set them on a paper towel to dry, and take the chill off. If not frozen, simply set on the counter on a paper towel. Once the scallops are dry, season with salt and pepper on each side. NOTE: Season RIGHT before cooking. Otherwise the salt will bring out moisture and make the scallops wet again. Wet scallops will steam and not get a nice sear.

• Step 3: Vinaigrette ... Add everything to a small measuring cup or bowl; and mix to combine. Refrigerate until ready to use.

• Step 4: Corn ... As the scallops are resting on the counter; prepare your corn. I like to do this on a grill, or grill pan. However, you can also do this in the oven as well. Simply brush with olive oil and grill; or roast in the oven (oven temp 425). Grill or oven; it should take 5-7 minutes. You just want a light char on the corn; you DO NOT want it totally cooked; just a little char. Once cooled, cut the kernels off the ear and add to a bowl.

• Step 5: Salad ... To the bowl with the corn - add the arugula, onions, tomatoes, scallions, and herbs; and, toss to combine. You can usually fine green tomatoes at any Mexican or ethnic market. The tartness of the green tomatoes is what really makes this salad good.

• Step 6: Scallops ... These take only a few minutes. Add a little oil to a heavy cast iron pan (preferred); or any heavy skillet; and, bring to medium - medium high heat. Sear the scallops on the first side until golden brown. If you try to move them in the pan; and, they won't move ... they aren't ready to flip. Once flipped, they take just another minute to finish cooking. Transfer the scallops to a plate, while you finish everything up.

• Step 7: Finish ... Let the scallops cool just a minute; then, add to the salad, along with some of the vinaigrette, and toss. The warm scallops lightly warm the salad; and, wilt the arugula. Add as much dressing as you like. I normally like to likely dress my salads.

• Step 8: Serve and ENJOY! ... I like some crusty bread on the side. It makes a great main dish salad.