Basil, Corn And Balsamic Peach Salad With Scallops

• 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.

scallops, butter, salt, basil, basil, peaches, corn, olive oil, salt, balsamic vinegar, almonds, arugula

Taken from food52.com/recipes/13693-basil-corn-and-balsamic-peach-salad-with-scallops (may not work)