Grilled Sea Scallops with Corn Salad

1. 1

   In a large pot of boiling salted water, cook the corn until tender, about 5 minutes.

2. 2

   Drain and cool.

3. 3

   Stand the corn in a large bowl and slice off the kernels.

4. 4

   Add the tomatoes, scallions and basil and season with salt and pepper.

5. 5

   In a blender, puree the shallot with the vinegar, hot water and mustard.

6. 6

   With the blender on, slowly add 6 tablespoons of the safflower oil until combined.

7. 7

   Season the vinaigrette with salt and pepper, then toss with the corn salad.

8. 8

   In a large bowl, toss the remaining 1 tablespoon of oil with the scallops; season with salt and pepper.

9. 9

   Heat a large grill pan.

10. 10

    Add half of the scallops at a time to the pan and grill over moderately high heat, turning once, until browned, about 4 minutes per batch.

11. 11

    Mound the corn salad on plates, top with the scallops and serve.

* Per serving · 4 servings · Values may vary.