Seared Scallops with Pan Roasted Tomatoes, Corn, and Arugula

Spring is finally here and I, for what ever reason, cannot get enough salad. I've never been a big salad person, but over the past few weeks, I've just been craving it. That green, clean, vegetal crunch. Perhaps it's the same thing about Spring that compels my dog to chow down on grass.

This week, as I looked over my dinner menu I realized that it was comprised almost entirely of dinner salads. Last night's was really spectacular if I do say so myself. I loved the play of the peppery arugula with the sweet juicy pop of the tomatoes, the smoky sweet corn, and the tender briny scallops. And just a tiny drizzle of balsamic vinegar really tied it all together.

Plus, It was really fast and easy. The whole thing takes about 15 minutes from start to finish. Even better, I only used one pan: my beloved new SCAN PAN. If you don't have one, I highly recommend it. It's a non-toxic, natural nonstick pan that you can put over high heat. Just check out the sear on my scallops!

Ingredients:

About 12 sea scallops, drained well on a paper towel and seasoned with salt and pepper

1/4 cup super sweet corn, thawed

1 pint grape tomatoes

1 bag baby arugula

1 large clove garlic, minced

1/2 tsp dried thyme

salt and pepper to taste

olive oil

1 tbsp balsamic vinegar

Instructions:

Arrange arugula on a large serving plate.

Heat a large pan over medium high heat, drizzle in oil to coat (about a tbsp) and toss in your grape tomatoes. They will begin to sizzle and pop. This is good. Shake them around every so often, allowing them to turn a little orangey-brown on the bottom. Season with salt, pepper, and thyme and shake them around a little more. Then add in your minced garlic and sauté for about 30 seconds until fragrant.

Transfer the tomatoes to the top of the arugula. Wipe out your pan and return to high heat. Drizzle with a little more oil. When it's really hot, add the scallops and LEAVE THEM ALONE. Reduce heat to medium high and cook undisturbed for 2 and a half to 3 minutes. Then flip them with a pair of tongs and let them cook, undisturbed for another two and a half minutes. When just cooked, transfer them to the arugula and tomatoes.

Return your pan, unwashed, to the heat and toss in about a quarter cup of frozen super sweet corn (or fresh if it's in season), over medium high heat. Sauté, scraping up the brown bits, and letting the corn get a little golden, about two minutes. Then scatter it over the salad.

Drizzle a scant 1 Tbsp of balsamic vinegar over the whole salad and serve immediately.