Basil, Corn And Balsamic Peach Salad With Scallops

Name: Basil, Corn And Balsamic Peach Salad With Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Seared Scallops; 10 sea scallops; 2 tablespoons butter; sea salt; Basil, Corn, Balsamic Peach and Toasted Almond Salad; 1 handful fresh basil, chopped into ribbons; 3 peaches or nectarines, cut into 1/4 inch slices; 3 corn on cob, kernels removed; 2 tablespoons olive oil; sea salt; 3 tablespoons balsamic vinegar; 1/4 cup almonds, chopped; 7 ounces arugula or wild rocket

Servings: persons

Seared Scallops
10 sea scallops
2 tablespoons butter
sea salt
Basil, Corn, Balsamic Peach and Toasted Almond Salad
1 handful fresh basil, chopped into ribbons
3 peaches or nectarines, cut into 1/4 inch slices
3 corn on cob, kernels removed
2 tablespoons olive oil
sea salt
3 tablespoons balsamic vinegar
1/4 cup almonds, chopped
7 ounces arugula or wild rocket

1
Rinse sea scallops with water and pat dry.
2
Heat large skillet to high. Add butter to skillet and allow to melt.
3
Place scallops into skillet. Sear for 1 minute 30 seconds, then gently flip. Sear for additional 1 minute 30 seconds.
4
Remove scallops from heat and transfer to plate.
5
Add olive oil to clean pan. Heat pan to medium high heat, then add corn kernels. Season with salt.
6
Cook corn for 4 minutes, stirring occasionally, or until golden and just starting to brown.
7
Add basil to pan, turn heat to medium and cook for additional 2 minutes.
8
Remove corn from heat and transfer to bowl.
9
Add peach slices and balsamic vinegar to pan used for corn. Turn heat to medium. Sautee for 5 minutes, stirring occasionally, or until balsamic has begun to thicken. Remove from heat.
10
Toast almonds at 450 degrees for 2 minutes or until just brown.
11
Wash arugula and place into large serving bowl. Add corn and basil mixture, balsamic peaches and toasted almonds to bowl. Stir gently to combine.
12
Serve scallops atop salad, finishing with more balsamic and sea salt if desired.

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Seared Scallops, 10 sea scallops, 2 tablespoons butter, sea salt, and more.

Yes, Basil, Corn And Balsamic Peach Salad With Scallops falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!