Seared Scallops with Farmer's Market Salad

Left-over basil and tomatoes =

2c chopped tomato (I used grape tomatoes)

1c chopped fresh basil

1T canola oil

1 1/2 lb sea scallops (thaw if frozen)

2c fresh corn kernals (about 3 ears) OR 10oz bag frozen corn

kosher salt

freshly ground black pepper

Combine tomato, basil, 1/4t salt and 1/8t pepper; toss gently. Heat a lg heavy skillet over high heat. Add oil to pan, swirling to coat. Pat scallops dry with paper towels; sprinkle with 1/2t salt and 1/8t pepper. Add scallops to pan; cook 2 min or until browned. Turn and cook 2 min or until done. Remove from pan and keep warm. Coat pan with cooking spray. Add corn/tomato mix and

saute´ 2 min or until lightly browned. Serve with scallops.

**I served corn/tomato mix over brown rice**