Grilled Sea Scallops with Corn Salad

• 6 ears of corn, shucked
• 1 pint grape tomatoes, halved
• 3 scallions, white and light green parts only, thinly sliced
• 1/3 cup basil leaves, finely shredded
• Salt and freshly ground pepper
• 1 small shallot, minced
• 2 tablespoons balsamic vinegar
• 2 tablespoons hot water
• 1 teaspoon Dijon mustard
• 1/4 cup plus 3 tablespoons safflower oil
• 1 1/2 pounds sea scallops (about 30)

1. In a large pot of boiling salted water, cook the corn until tender, about 5 minutes.
2. Drain and cool.
3. Stand the corn in a large bowl and slice off the kernels.
4. Add the tomatoes, scallions and basil and season with salt and pepper.
5. In a blender, puree the shallot with the vinegar, hot water and mustard.
6. With the blender on, slowly add 6 tablespoons of the safflower oil until combined.
7. Season the vinaigrette with salt and pepper, then toss with the corn salad.
8. In a large bowl, toss the remaining 1 tablespoon of oil with the scallops; season with salt and pepper.
9. Heat a large grill pan.
10. Add half of the scallops at a time to the pan and grill over moderately high heat, turning once, until browned, about 4 minutes per batch.
11. Mound the corn salad on plates, top with the scallops and serve.

corn, grape tomatoes, scallions, basil, salt, shallot, balsamic vinegar, water, mustard, safflower oil

Taken from www.foodandwine.com/recipes/grilled-sea-scallops-with-corn-salad (may not work)