Categories: Diet, Dinner, Seafood

Ingredients

• 3/4 pound jumbo sea scallops
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 teaspoons extra-virgin olive oil
• 2 scallions (white and light green parts only), chopped
• 1 garlic clove, minced
• 3/4 cup frozen corn kernels, thawed
• 1 plum tomato, seeded and chopped
• 1/2 tablespoon balsamic vinegar
• 2 teaspoons chopped fresh cilantro
• 1 cup packed torn frisee

Directions

1. Sprinkle the scallops with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat 1 teaspoon of the oil in a large nonstick skillet set over medium-high heat. Add the scallops and cook just until browned and opaque in the center, about 3 minutes on each side. Transfer to a plate and keep warm.

2. Heat the remaining 1 teaspoon of oil in the skillet over medium-high heat. Add the scallions and garlic; cook, stirring occasionally, until softened, about 3 minutes. Add the corn and cook, stirring frequently, until lightly browned, about 2 minutes. Add the tomato and cook, stirring occasionally, until softened, 1-2 minutes. Add the vinegar and cook, stirring constantly, until it evaporates, about 30 seconds. Remove the skillet from the heat; stir in the cilantro and the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Divide the scallops, hash and frisee among 4 plates and serve at once.

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