Pan- Seared Scallop With Corn And Tomato Salsa

1. 1

   In A Big Bowl, combine Halved Cherry Tomato, 1 can of Corn Kernels, and the Finely Chopped onion

2. 2

   Make the balsamic vinaigrette by mixing 3 part of Extra Virgin Olive oil to 1 Part of Balsamic Vinegar and whisk well till they combine. I love a hint of sweetness to my vinaigrette so i added honey, but it is individual preferance

3. 3

   Pat-dry the scallops and season well

4. 4

   Heat up the oil in the pan

5. 5

   Pan-Sear the Scallop till it turn golden brown

6. 6

   Serve the Salsa topped with Scallop and the Arugula, finish it with a good drizzle of the balsamic vinegar

* Per serving · 4 servings · Values may vary.

No additional tips available.