- 6 ears of Corn, husked and boiled 5 minutes
- 2 roasted Red Bell Peppers
- 4 finely sliced Scallions
- 20 multicolored small-type Tomatoes
- 2 avocados
- 1/3 cup fine ribbons of scissor-cut Basil leaves
- 1 1/2 pounds sea scallops
Pomegranate Balsamic Dressing
- 1 finely chopped Shallot
- 2 tablespoons pomegranate balsamic vinegar
- 2 tablespoons warm water
- 1 teaspoon Dijon mustard
- 1/4 cup canola oil
Removed Corn kernels from cobs into a good-sized bowl. Dice and add the roasted Red Bell Peppers and finely sliced Scallions (white and light green parts only). Can prepare up to this point one day ahead. Before serving at room temperature, add halved or quartered multicolored Grape or Cherry Tomatoes, diced avocados, finely scissored Basil leaves and salt and pepper to taste. Dress lightly with Pomegranate Balsamic Dressing.
Dressing: Add the chopped Shallot, pomegranate balsamic vinegar, warm water and mustard to blender. Purée. With motor running, very carefully, slowly drizzle in the canola oil through the little removable cap on the blender top. It splatters like crazy so prepare to cover the top to avoid a mess. As the oil is incorporated, it emulsifies and thickens a bit.
Scallops: Rinse in cold water and pat dry the sea scallops. Sprinkle with freshly cracked sea salt and black pepper. Heat heavy skillet until piping hot, add butter and scallops, salt and pepper side down. Sprinkle top side of scallops with freshly cracked sea salt and black pepper. Cook them until golden-carmelized without moving them: as they cook, they will release themselves from the pan. Flip them over and cook the other side. Serve the scallops on top of the dressed Avocado-Corn Salad. Serves 6.