Seared Scallops + Southwest Corn & Tomato Salad

• 12 sea scallops fresh, U-10, cleaned and patted dry
• 3 tablespoons olive oil
• salt
• 2 ears corn husked kernels removed by shearing them from the cob with a sharp knife
• 2 cups grape tomatoes heirloom
• 1/2 bunch scallions thinly sliced
• 1 tablespoon fresh chives chopped
• 1 tablespoon fresh oregano chopped
• 2 tablespoons fresh cilantro chopped
• 1 tablespoon white wine vinegar
• 2 limes juiced
• 1 teaspoon lime zest
• 1/4 teaspoon ground cumin

1. Remove the foot of the scallop and pat them dry using a paper towel or dish towel
2. Heat oil in a skillet over medium-high heat.
3. Season the scallops with salt and pepper.
4. Once the pan is hot, cook scallops for 1.5 minutes on the first side (creating a brown sear) then an additional 30 seconds on the second side.
5. For the salad: Combine 1 tablespoons of olive oil with the raw corn kernels, tomatoes, herbs, vinegar, lime juice, zest and cumin in a bowl. Season with salt and pepper and toss to combine. Set aside.
6. Serve the scallops topped with the salad.

olive oil, salt, corn husked, grape tomatoes, scallions, chives, oregano, cilantro, white wine vinegar, lime zest, ground cumin

Taken from www.yummly.com/recipe/Seared-Scallops-_-Southwest-Corn-_-Tomato-Salad--1276480 (may not work)