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Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. In a screw-top jar, combine basil, vinegar, lemon juice, oil, mustard and 1/4 teaspoon pepper. Cover and shake well. Set aside.
Sprinkle scallops with the remaining 1/4 teaspoon pepper. Coat a large nonstick skillet with cooking spray; preheat over medium-high heat. Add scallops; cook for 2 to 4 minutes or until scallops are opaque, turning once halfway through cooking.
Meanwhile, divide salad greens among four serving plates. In a large bowl, combine tomatoes, bell pepper, corn and cucumber. Add half of the vinaigrette; toss to coat. Add to serving plates with greens. Add scallops to salads and brush with some of the remaining vinaigrette. Pass the remaining vinaigrette. If desired, sprinkle with Parmesan.