- 2 cups fresh (or frozen) corn kernels
- 3 cups halved cherry tomatoes
- ½ cup fresh basil
- extra-virgin olive oil
- 1 grated garlic clove
- salt and pepper
- 450g scallops
Sauté 2 cups fresh (or frozen) corn kernels and 3 cups halved cherry tomatoes with ½ cup fresh basil, a drizzle of extra-virgin olive oil, 1 grated garlic clove, and salt and pepper to taste over a medium-high heat for 6 to 8 minutes, until corn and tomatoes are tender. Set aside. Wipe out pan and heat 2 tbsp extra-virgin olive oil over a medium-high heat; sauté 450g scallops for 3 to 4 minutes, flipping once until just cooked. Serve scallops on top of vegetables.