Preparation Time: 25 minutes
Cooking Time: 30 minutes
Servings: 6
Ingredients:
6 shucked ears corn
1-pint grape tomatoes, halved
3 sliced scallions, white and light green parts only
1/3 cup basil leaves, finely shredded
Salt and grounded pepper
1 small shallot, minced
2 tbsp. balsamic vinegar
2 tbsp. hot water
1 tsp. Dijon mustard ¼ cup
3 tbsp. sunflower oil
1 ½ pounds sea scallops
Intolerances:
Gluten-Free
Egg-Free
Lactose-Free
Directions:

1. In a pot of boiling salted water, cook the corn for about 5
   minutes. Drain and cool.
2. Place the corn into a big bowl and cut off the kernels. Add the
   tomatoes, scallions, and basil then season with salt and grounded
   pepper.
3. In a blender, mix the minced shallot with the vinegar, heated water,
   and mustard. With the blender on, gradually add 6 tbsp. of the
   sunflower oil.
4. Season the vinaigrette with salt and pepper; at that point, add it to the
   corn salad.
5. In a huge bowl, toss the remaining 1 tbsp. of oil with the scallops, then
   season with salt and grounded pepper.
6. Heat a grill pan. Put on half of the scallops and grill over high
   heat, turning once, until singed, around 4 minutes.
7. Repeat with the other half of the scallops. Place the corn salad on
   plates, then top with the scallops and serve.
   Nutrition:
   Calories: 230
   Fat: 5g
   Cholesterol: 60mg
   Carbs: 13g
   Protein: 33g