Pan- Seared Scallop With Corn And Tomato Salsa

• 20 scallops Large
• 1 can corn kernels
• 1 handful cherry tomato halved
• balsamic vinegar
• 1 red onion halved, Finely Chopped
• honey
• extra-virgin olive oil
• 1 handful arugula
• pepper

1. In A Big Bowl, combine Halved Cherry Tomato, 1 can of Corn Kernels, and the Finely Chopped onion
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. Pat-dry the scallops and season well
4. Heat up the oil in the pan
5. Pan-Sear the Scallop till it turn golden brown
6. Serve the Salsa topped with Scallop and the Arugula, finish it with a good drizzle of the balsamic vinegar

corn kernels, handful cherry tomato halved, balsamic vinegar, red onion, honey, extravirgin olive oil, handful arugula, pepper

Taken from www.yummly.com/recipe/Pan--Seared-Scallop-with-Corn-and-Tomato-Salsa-1192500 (may not work)